Grape pomace is what remains of the grapes after the pressing for wine. There is a high concentration of multi-faceted aromatic substances in the pomace, and that is what we concentrate on. The quality of a good grappa depends primarily on the quality of this raw material and its correct conservation.

Nardini, from Bassano del Grappa, Italy, the world’s oldest grappa maker, presents their grappa, an alcoholic distillate drink made from grape pomace. Nardini’s spirit is 50% alcohol, so purity is all-important. Let’s see what is involved in making the premium grappa you drink.

Most grappa is produced in the Italian regions of Veneto, Friuli Venezia Giulia and Piedmont, regions where the tradition of grappa is firmly rooted.

Acquavite traces its origins from alchemy, the practice of the distillation of herbs that most likely began in southern Asia, passed on to Egypt and later to Greece where it was picked up by the Romans, It probably dates back to the VI /VIII century BC in Mesopotamia, while the procedure relating to wine to obtain acquavite was cited by alchemists later, in the XII century AD.