This is distilled from "vinacce", which is the residue of the pressed grapes after fermentation. Distillation is achieved by using a flow of vapour ant the end products has an alcohol content of over 40 degrees proof. The grappa is the put into oak barrels to age for six months before it is ready to sale.
This is distilled from "vinacce", which is the residue of the pressed grapes after fermentation. Distillation is achieved by using a flow of vapour ant the end products has an alcohol content of over 40 degrees proof. The grappa is the put into oak barrels to age for six months before it is ready to sale.