The best grappas

History and Tradition of Italian Grappas

The origins of Italian grappas date back to ancient times, possibly to the distillation practices ofAncient Egypt and Mesopotamia, revisited by medieval alchemists. Friuli-Venezia Giulia emerges as one of the first centres of development of these techniques, and legends handed down tell of the origins of distillation in Italy.

Over the centuries, from medieval times to the present day, farmers in the northern regions of Italy such as Friuli, Piedmont and Veneto wisely exploited the fresh marc from white and red wines by distilling it in discontinuous stills over direct fire. This ancient practice resulted in a clear, high alcohol distillate, traditionally drunk for warmth during work in the fields. Distilleria Bortolo Nardini in Bassano, founded in 1779, was the first modern distillery in Italy and contributed to theexpansion andincrease in quality of this national excellence by introducing the steam distillation technique that persists to this day. This method involves heating the stills with steam, allowing a more gradual and gentleboiling of the marc than with a direct flame.

From 1898, Distilleria Bocchino in Canelli, Piedmont, introduced aromatic grappa, made exclusively from the marc of Moscato. From the 1970s, the Friuli-based Nonino family launched single-grape distillates, made from a single grape variety, contributing to anincrease in productionquality.

Today, renowned Italian distilleries produce grappas, such as Domenis in Friuli, Francoli in Piedmont and Jacopo Poli in Veneto, as well as small artisans who preserve traditional methods, such as the use of discontinuous stills. Names such as Vittorio Gianni Capovilla, Gino Barile and Romano Levi stand out for fine grappas, each with their own mastery.

The best fine grappas to give as a gift

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