🥃 Grappa trentina

Grappa trentina (Grappa del Trentino) is an EU geographical indication for grappa from the autonomous province of Trento, where all production and bottling take place. The strength is from 40 to 60% vol., and the pomace must be distilled by 31 December of the year in which it was obtained. EU protection dates from 12 June 1989.

The exception to the deadline is pomace and lees of wines from raisined or overripe grapes and late harvests: these may be distilled until 30 April of the following year. The technical file limits 2-butanol (up to 100 g/hl of pure alcohol), volatile acids (up to 50 g/hl for young grappa and up to 100 for aged) and copper (up to 5 mg/l). Sugar is limited to 18 g/l.

The classic method is batch stills with a water bath; this method was refined in the 1950s and 1960s by a local still-maker, Tullio Zadra, and bears his name. Direct steam distillation and other types of still are also permitted. By tradition, flavouring is done with sweet woodruff, rue, gentian, juniper, mountain pine, nettle, chamomile, rosemary and other plants, which are named in the designation.

The GI logo is mandatory on the bottle. The technical file explains why everything is done within the province: the short storage time of pomace from nearby cooperatives, the local distillation method and dilution with water from natural springs. Quality control is carried out by the association together with the Agricultural Institute of San Michele all'Adige (Fondazione Mach) and the Trento Chamber of Commerce.

Why this matters to you. The name guarantees fresh pomace distilled in the harvest year and a strength no higher than 60% vol. "Vecchia" means at least 12 months in wood in Trentino, "riserva" 18. The WHO reminds us that there is no safe level of alcohol consumption.