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Facts and figures about South Tyrolean grappa

Manufacture and labeling

Here we have put together a few facts and figures about South Tyrolean grappa. When do the pure alcohol vapors rise during grappa production? What different kinds of grappa are there, and how long do they have to be stored?

  • Every year, five South Tyrolean distilleries produce approx. 100,000 bottles of grappa with seal of quality.
  • The “South Tyrolean grappa” label was introduced in 1990.
  • The pure alcohol vapors – the “heart of the brandy” – rise at 78°C. Impurities evaporate at lower and higher temperatures.
  • There are two types of distillation process: 1) The discontinuous method: the process is stopped after every distillation procedure to clean the equipment. 2) The continuous method: the pomace is added and the product removed without interrupting the distillation process.
  • 100 kg of moist, fresh pomace produces about 9 to 10 liters of grappa.
  • After distillation, the grappa is highly concentrated. Before it is filled in bottles, demineralized water is added to reduce the concentration to 40 – max. 50 %.
  • Young grappa: stored in steel or glass containers for at least 6 months 
  • “Vecchia” or “invecchiata”: stored in wooden casks for at least 12 months
  • “Stravecchia” or “riserva”: stored in wooden casks for at least 18 months
  • Even in the 13th century, the monks already knew that spirits were good for the digestion.
  • Is grappa masculine or feminine? In Germany, it is clearly feminine. In Germany, it is a masculine noun.