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Perhaps the most wonderfully devised use of leftovers in history! Grappa hails from Italy and is categorized as a “pomace brandy,” essentially the repurposed grape skins and pulp leftover from making wine. In Italy it’s appreciated as a digestivo or after dinner drink to “aid with digestion.” Start poking around and you’ll find that there are a few categories of grappas; young, cask-conditioned, aromatic and aromatized. While it’s long been the drink of choice for Italian peasants, grappa is coming into a more refined style these days – a high alcohol essence of terroir. Be it straight sippin’ or poured in coffee to “correct” it, you’re going to want in on this action.

  • Jacopo Poli 'Sarpa di Poli' Grappa Veneto

    Jacopo Poli 'Sarpa di Poli' Grappa Veneto

    In the heart of Veneto, Italy, the Poli family has been distilling grappa for over 100-years. From Italy’s top winemakers...



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  • Gaja Castello di Barbaresco 'Gaia & Rey' Grappa Italy

    Gaja Castello di Barbaresco 'Gaia & Rey' Grappa Italy

    The most interesting man in the wine business is at it again. Made from the pomace of Angelo Gaja’s infamous Gaia & Rey Chardonnay grapes, this grappa was fermented separately and...


    Net Item
    No discounts apply

  • Jacopo Poli 'Po' di Poli Aromatica' Grappa Veneto

    Jacopo Poli 'Po' di Poli Aromatica' Grappa Veneto

    According to the Poli family “to distill great grappa is easy: you just need fresh grape-pomace and one hundred years experience.” Well, in that hundred years they really honed...


    Net Item
    No discounts apply

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11/22/2014 1:53:54 AM
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