Grappa is a distillate produced from grape pomace, the grape by-product after pressing for wine, derived  from grapes grown and produced for wine in Italy. Thanks to the distillation process it is also possible to extract alcohol obtained from the fermentation of sugars present in the grape.

So what is inside Grappa Nardini?

By law, in order to permit the use of the official name, grappa must have a minimum alcoholic content of 37,5% in volume. In our case, Grappa Nardini is distinguished for an alcoholic content of 50% in volume, obtained only after a competent processing of raw grappa with an alcoholic content of about 81%.

It is precisely the 1,5% of the hundreds of volatile substances present in the alcoholic makeup, carefully selected  and monitored by our analysis laboratory, that give the products their unique aromatic qualities. Among these are aldehyde, esters and the higher alcohols together with almost 800 substances known today.

In our production, the use of the best grape pomace, specially selected and naturally fermented without the addition of yeast, is  essential,  but note that due to the presence of the innumerable volatile  substances, it is not enough. This is why that, after decades of collaboration with local winemakers, in order to guarantee the quality and respect for the destalked grapes that, within 24 hours after winemaking, we make  use  of  the  latest technology and  technical knowledge learned in over 230 years of grappa  production .

Behind the high quality standard of grappa there are the  meticulous checks on the entire process of this superb distillate, from the storing of the grape pomace  right up to the distillation, a unique process of  double  rectification  and cold filtering that sets our grappa apart.

Is grappa making a complex process? You be the judge.