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Production area: whole national territory.
The technical sheet of the Grappa IG is contained in the decree of the Ministry of Agricultural, Food and Forestry Policies n. 5398 of 1 August 2011 (published in the Official Gazette 228 of 30.09.2011).
The Geographical Indication Grappa is exclusively reserved for grape brandy obtained from raw materials obtained from grapes produced and vinified in Italy, distilled and bottled in plants located on the national territory (as established by DM Mipaaf of 30 December 2014 published in the Official Gazette no. 13 of 17.01.2015, the bottling obligation in the production area will be mandatory starting from 1 July 2015).
The Geographical Indication Grappa can be completed by the reference: - to the name of a grape variety, if it was obtained in distillation from raw materials coming from 100% by weight from the vinification of grapes of this grape variety (a tolerance of other grape varieties is allowed up to a maximum of 15 per cent by weight); - to the names of no more than two vines, if it was obtained from the distillation of raw materials entirely deriving from the vinification of grapes obtained from the cultivation of these vines (it is not, however, allowed an indication of vines used less than 15 per cent by weight); - the name of a DOC, DOCG or IGT wine (PDO, PGI) if the raw materials come from grapes used in the production of this wine (in this case it is forbidden to use the symbols and wordings (DOC, DOCG and IGT) (PDO , PGI) both in initials and in full); - the method of distillation, continuous or discontinuous, and the type of alembic.
The grappa responds to the Italian wine vocation in relation also to the consolidated distillation activity of the by-products of winemaking. The direct distillation system of the marc - born and developed exclusively in the Italian tradition - which allows to obtain the character that distinguishes grappa from all other distillates is also fundamental. Until the seventies of the last century, considered a "poor spirit" and of low quality, today Grappa IG can be classified in the category of high-end spirits: a complex and refined distillate that attracts all types of consumers. Grappa can be young and fresh or aged, produced from a mixture of grape varieties or from a single variety. Furthermore, for a precise quality choice of the productive world, it cannot contain aromas, without prejudice to the addition of fruit or plants or their parts, clearly visible and declared on the label. Grappa is unique because it is an expression of the territory and its diversity. It is possible, in fact, to find a great variety of qualities and types of grappa, all sharing the same "Italian spirit".
Grappa IG is processed through the direct distillation process of fermented or semi-fermented pomace by means of water vapor or following the addition of water in the still. In the production of grappa, the use of natural liquid lees of wine is allowed up to a maximum of 25 kg per 100 kg of marc used. The quantity of alcohol from the lees cannot exceed 35% of the total quantity of alcohol in the finished product. The use of natural liquid lees of wine can take place by adding the lees to the marc before being transferred to distillation, or by parallel de-alcoholization of the marc and lees and sending to distillation of the mixture of the two phlegm, or alcoholic vapors, or by separate de-alcoholization of the marc and lees and subsequent direct dispatch to the distillation of the phlegm mixture. These operations must be carried out in the same production distillery. The distillation of fermented or semi-fermented pomace, in a continuous or discontinuous plant, must be carried out at less than 86 per cent by volume. Within this limit, the redistillation of the product obtained is allowed. In the preparation of Grappa IG it is allowed to add: - aromatic plants or parts thereof, as well as fruit or parts thereof, which represent traditional production methods; - sugars, up to a maximum limit of 20 grams per liter, expressed in invert sugar; - caramel, only for grappa subjected to aging for at least 12 months, according to the EU and national provisions in force. Grappa IG can be subjected to aging in barrels, vats and other wooden containers. In the presentation and promotion, the use of the terms Old or Aged is allowed for the grappa subjected to aging, in unpainted or coated wooden containers for a period of not less than 12 months under tax surveillance, in plants located in the national territory . The terms Riserva or Stravecchia are allowed for grappa aged at least 18 months.
Grappa IG is obtained from fermented and distilled marc directly by water vapor or after adding water to the still and can be subjected to aging in unpainted or coated wooden containers. In order to be released for consumption, Grappa IG must have an alcoholic strength of not less than 37.5 per cent by volume.