The Production Process Of Grappa
1.Origin
Grappa was originally a by-product of the Italian grape wine industry, used to brew simple civilian beverages. It was consumed after meals to aid digestion. Its high alcohol content emitted heat that allowed farmers to pass through the cold winter, allowing them to warm up while also relaxing and enjoyable. Over time, it became the national spirit of Italy. With the continuous improvement of Grappa's reputation and quality standards, it has emerged in an increasing number of local restaurants to provide services, and now it has become a statutory regulation in Italy that requires compliance with the following regulations:
1. Production location: Italy, Switzerland, San Marino
2. Distillation with fruit residue
3. Fermentation and distillation come from fruit residue, and the process does not allow the addition of water
2.Distillation
The fresh fruit residue after fermentation will immediately enter a stainless steel still for distillation. Distillation slowly starts at the low alcohol content point to ensure that the grape's varietal characteristics and aroma can be retained, and slowly heats to allow the alcohol vapor from the fruit residue to be injected into the distillation column, the heart, while leaving out the head and tail to preserve the most delicate part. This dreg wine has a dazzling golden color in the white and blue zone, and the aroma is the artist's mature fruit aroma, hazelnut, and dried grape flavors.
