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Grappa di Barolo

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Grappa di Barolo

“Grappa is made from the “soul” of the grape because grappa is made from the “press cake” of skins, seeds, pulp and stems after grapes are pressed in the winemaking process. After fermenting, it is distilled twice and removed from the still at 100-130 proof or 50% to 65% alcohol. It is then diluted, bottled and aged in oak.”

Appellation: Grappa di Barolo

Type: Spirits

Varietal: 100% Nebbiolo from Barolo

Spirit Details:

Tasting Notes:
Color:  Amber colored due to its aging in wood casks.
Bouquet: Distinctive fragrance, reminiscent of red flowers on the nose.
Taste: The mouth feel can range from light and tingly, not fizzy, to very viscous and oily. Grappa is traditionally enjoyed after dinner like brandy, sipped slowly, drawing air over the drink on the tongue. Because they are not aged as long as other brandies, nor are they blended with older spirits, they tend to taste hotter in the finish and are often called fiery.
Serving Temperature: 15-15º C (59- 63º F).
Alcohol: 45%.
Food Pairing: Usually served as a digestif, but also goes nicely with Chocolate cake.

Winemaking Notes:
Aging: In oak