🥃 Grappa veneta

Grappa veneta (Grappa del Veneto) is an EU geographical indication for grappa made from pomace of grapes grown and processed in the Veneto region. It is also distilled and bottled in Veneto. The minimum strength is 40% vol. and volatile substances start from 140 g/hl of pure alcohol. EU protection dates from 12 June 1989.

By tradition, aromatic plants and fruits are permitted, but the name "Grappa veneta" is then supplemented with their name. Sugar is limited to 20 g/l, and caramel is allowed only after 12 months of ageing. A variety may be stated if it provides at least 85% of the weight of the raw material, and the type of cask if the grappa spent at least half of the minimum period of the class in it.

The technical file traces the distillation of pomace in Veneto back to the 1200s and 1300s, when Venice exported wine, wine spirit and spirit from pomace. The Paduan physician Michele Savonarola wrote a treatise on the art of making "aqua vitae". In 1601 a guild of distillers was formed in Venice, admitting only those who passed an examination. The file links the word "gràspa" to the dialect "gràspe", the name for pomace in Veneto.

In 1876 the Royal School of Viticulture and Oenology was opened in Conegliano; there the direct-fire still characteristic of Veneto grappa was refined. The Istituto Grappa Veneta has worked in Treviso since 1964. According to the file, reduction of strength, sweetening, cooling, flavouring and filtering rely on local experience.

Why this matters to you. The name guarantees Venetian grapes and bottling in the region. "Vecchia" means at least 12 months in wood under tax supervision in Veneto, "riserva" 18. The WHO reminds us that there is no safe level of alcohol consumption.