How Grappa is made
The distillation of Grappa is a complex art that revolves around marc, the still, and the Master Distiller. These three elements form the basis of the unique character and taste of each Grappa.
The first phase of distillation
The distillation process begins with filling the still boiler with fermented marc, followed by heating them. This initial phase allows the volatile substances like alcohol and part of the water to evaporate from the mass. Ethyl alcohol, the main substance composing a distillate, boils at 78.4°C, not at 100°C like water. However, since ethyl alcohol is in solution with water, the boiling point varies with its quantity compared to water. The more water present, the higher the boiling point.
Rectification Process
However, other volatile components are present in the marc to be distilled, which evaporate during heating and are transferred into the distilled liquid. Many of these substances are unpleasant and therefore unwanted, and they need to be removed. Fortunately, the various volatile substances found in the marc evaporate at different temperatures. Thus, by meticulously controlling the distillation process, it is possible to eliminate unwanted components while retaining all the quality substances.
The alcoholic vapors produced by heating the marc are subsequently concentrated, cooled, and brought to a liquid state, giving rise to the distilled product. In this second phase, the distillate is divided into three parts depending on its components and quality: the head, the heart, and the tail.
This process of separating the intermediate products of distillation is called rectification and aims to "purify" the distillate from unwanted volatile substances.
The first phase of distillation
The distillation process begins with filling the still boiler with fermented marc, followed by heating them. This initial phase allows the volatile substances like alcohol and part of the water to evaporate from the mass. Ethyl alcohol, the main substance composing a distillate, boils at 78.4°C, not at 100°C like water. However, since ethyl alcohol is in solution with water, the boiling point varies with its quantity compared to water. The more water present, the higher the boiling point.
Rectification Process
However, other volatile components are present in the marc to be distilled, which evaporate during heating and are transferred into the distilled liquid. Many of these substances are unpleasant and therefore unwanted, and they need to be removed. Fortunately, the various volatile substances found in the marc evaporate at different temperatures. Thus, by meticulously controlling the distillation process, it is possible to eliminate unwanted components while retaining all the quality substances.
The alcoholic vapors produced by heating the marc are subsequently concentrated, cooled, and brought to a liquid state, giving rise to the distilled product. In this second phase, the distillate is divided into three parts depending on its components and quality: the head, the heart, and the tail.
This process of separating the intermediate products of distillation is called rectification and aims to "purify" the distillate from unwanted volatile substances.
The Role of the Master Distiller
This is where the Distiller comes into play: the director of distillation.
Also called the Master Distiller or simply Grappaiolo, he decides the style of the Grappa, knowing perfectly both his working tool, the still, and the marc.
marc, still, and Distiller form the triptych of the taste of each Grappa, the author's signature that makes each Grappa different from another.
Cutting the Head, Heart, and Tail
The Distiller directly intervenes in cutting the head of the Grappa, with all his expertise.
The head is the very first part of the Grappa that comes out of the still, saturated with pungent and aggressive substances: for this reason, it is separated from the following part, known as the Heart.
The Heart is the central part of the distillate flowing from the still, rich in aromatic substances and fragrances. The Heart is the most precious part for the taste of Grappa. It must be preserved entirely!
The final act of the Distiller is cutting the tail. The tail is the last part of the distillate flowing from the still, laden with oily substances: they must be eliminated for their unpleasantness. All these operations are carried out manually by the Distiller, whose skill is particularly measured in the ability to recognize the end of the heart and the beginning of the tail.
In summary, Grappa is thus obtained by selecting the heart, the central part of the distillation, rich in ethyl alcohol and pleasant aromatic substances, and discarding the head and tail, the initial and final parts of the distillation process.
Also called the Master Distiller or simply Grappaiolo, he decides the style of the Grappa, knowing perfectly both his working tool, the still, and the marc.
marc, still, and Distiller form the triptych of the taste of each Grappa, the author's signature that makes each Grappa different from another.
Cutting the Head, Heart, and Tail
The Distiller directly intervenes in cutting the head of the Grappa, with all his expertise.
The head is the very first part of the Grappa that comes out of the still, saturated with pungent and aggressive substances: for this reason, it is separated from the following part, known as the Heart.
The Heart is the central part of the distillate flowing from the still, rich in aromatic substances and fragrances. The Heart is the most precious part for the taste of Grappa. It must be preserved entirely!
The final act of the Distiller is cutting the tail. The tail is the last part of the distillate flowing from the still, laden with oily substances: they must be eliminated for their unpleasantness. All these operations are carried out manually by the Distiller, whose skill is particularly measured in the ability to recognize the end of the heart and the beginning of the tail.
In summary, Grappa is thus obtained by selecting the heart, the central part of the distillation, rich in ethyl alcohol and pleasant aromatic substances, and discarding the head and tail, the initial and final parts of the distillation process.
Alcohol Content Reduction
At the end of distillation, a high-proof spirit is obtained (typically between alc. 65% vol. and alc. 86% vol.), and therefore not yet suitable for consumption and appreciation. The next phase involves reducing the alcohol content, which in Grappa, we remember, can vary between alc. 37.5% vol. and alc. 60% vol.
The reduction of alcohol content is achieved by adding distilled, demineralized, or softened water to the distillate until the desired degree is reached. The alcohol content is a choice of the producer and the type of Grappa itself; the alcohol should be balanced with all other volatile components without overpowering them and covering the aroma.
The reduction of alcohol content is achieved by adding distilled, demineralized, or softened water to the distillate until the desired degree is reached. The alcohol content is a choice of the producer and the type of Grappa itself; the alcohol should be balanced with all other volatile components without overpowering them and covering the aroma.
Filtration
Due to some insoluble oily substances present in the distillate, the addition of water makes it slightly cloudy and milky.
To restore Grappa to its characteristic crystalline and transparent appearance, filtration is carried out to remove such insoluble components.
To facilitate filtration, Grappa is chilled, typically to a temperature between -4°C and -15°C, before proceeding with the actual filtration.
Once filtration is complete, Grappa is ready to be bottled.
To restore Grappa to its characteristic crystalline and transparent appearance, filtration is carried out to remove such insoluble components.
To facilitate filtration, Grappa is chilled, typically to a temperature between -4°C and -15°C, before proceeding with the actual filtration.
Once filtration is complete, Grappa is ready to be bottled.
Completing a "cotta", starting another...
The still used in artisanal distillation operates in a discontinuous cycle: at the end of each distillation cycle, the process must be stopped to empty the boiler from the exhausted marc and refill it with fresh marc. This process is called "cotta" (run) or "distillation run."
We wish you to witness a "cotta": it will be like observing a performance of an orchestra, directed by a conductor who controls the highs and lows of the musical instruments, moving now slowly and now suddenly among pipes and boilers, to coordinate the general harmony of every part of his symphony.
We wish you to witness a "cotta": it will be like observing a performance of an orchestra, directed by a conductor who controls the highs and lows of the musical instruments, moving now slowly and now suddenly among pipes and boilers, to coordinate the general harmony of every part of his symphony.
