Grappa: Italy’s Spirit of choice

Grappa? You mean Crappa?

No its correct name is Grappa. Crappa is what kids called it when they tried to sneak some from nonnos liquor cabinet.

WHAT EXACTLY IS GRAPPA?

Grappa is Italy’s traditional pomace spirit, distilled from the leftover grape skins, seeds and pulp after winemaking. Usually one big hockey shaped puck of fiber.

For generations, Italian winemakers distilled this material—known as vinaccia or grape marc—rather than letting it go to waste. What began as a practical country spirit gradually became a refined expression of grape variety, region and craftsmanship. A major moment arrived in 1779, when Bortolo Nardini established his distillery in Bassano del Grappa. Nardini later helped modernize production by adopting steam distillation, producing a cleaner and more consistent spirit.  Nardini Distillery

HOW IS GRAPPA MADE?

After grapes are pressed for wine, the remaining pomace(skins, leaves, seeds) is transported to a distillery while it is still fresh. The pomace is left to ferment and days later brought to simmer inside a still. Alcohol and aromatic compounds rise as vapor, are carefully separated, cooled and returned to liquid form. The distiller retains the desirable “heart” of the spirit while removing the harsher beginning and ending portions of the run. The finished grappa may then rest in steel to preserve its fresh grape character or mature in wood for additional color, softness and complexity.

The Poli distillery, for example, uses fresh grape marc and traditional copper stills with flowing steam, bain-marie and vacuum distillation methods. Poli Distillerie

THE MANY FACES OF GRAPPA

Grappa offers much more variety than many drinkers expect:

• Giovane or Bianca — Clear and unaged, with fresh, direct grape aromas.
• Aromatica — Produced from fragrant grape varieties such as Moscato or Gewürztraminer.
• Monovitigno — Made primarily from one grape variety, allowing its individual character to shine.
• Affinata — Rested briefly in wood for additional softness and flavor.
• Invecchiata — Aged in wooden barrels for at least 12 months.
• Riserva or Stravecchia — Aged for at least 18 months, creating deeper notes of vanilla, spice, dried fruit and toasted wood.
• Aromatizzata — Flavored with herbs, fruit, honey or other natural ingredients.

HOW SHOULD YOU ENJOY IT?

Pour grappa into a small tulip-shaped glass, leaving enough room for its aromas to collect. Young grappa is best served slightly cool. Aged grappa should be served closer to room temperature, allowing its barrel character to open. Sip it slowly after dinner as a digestivo, pair aged expressions with dark chocolate or add a small pour to espresso for a classic caffè corretto.

Avoid serving quality grappa as an ice-cold shot. A little time in the glass reveals an entirely different spirit.

POLI OR NARDINI: WHO MAKES THE BEST?

That depends on what you want from your glass.

Nardini is the historic benchmark. Founded in 1779, it is Italy’s oldest distillery and helped transform grappa into a consistent, respected commercial spirit. Its grappas are classic, assertive and unmistakably traditional.

Poli represents artisanal precision and exploration. Founded in 1898, the family distillery uses several styles of copper alembic and produces everything from elegant white grappas to richly matured, barrel-finished expressions. 

Choose Nardini for iconic heritage and bold traditional character.

Choose Poli for elegance, variety and innovative barrel aging.

The correct answer, naturally, is to try both.

Explore Italy’s great after-dinner spirit and discover which house earns a permanent place in your collection.