Grappa is crafted from a blend of pomace, or vinaccia, which refers to the skins of grapes left after pressing for wine. This pomace can come from various sources or a single grape variety. The selected vinaccia is transported to the distillery immediately after the wine is removed, with the stalks discarded, as they should not be included in production. Using stalks can negatively impact the final product's flavor, making the careful selection of vinaccia crucial for high-quality Grappa. While some distilleries might incorporate seeds or small amounts of pulp, this is not the norm.
It's important to note that even if a vineyard produces exceptional wines, it doesn’t guarantee that their vinaccia will yield quality Grappa; the reliability of the grape variety does not assure overall quality. The freshness and softness of the pomace significantly influence the final Grappa's quality, so it's ideal to ferment the leftovers within 24 to 48 hours of wine extraction.
Next, the vinaccia is placed into stainless steel tanks for fermentation, during which sugars convert to alcohol. Grape skins naturally gather yeast in the vineyard, necessitating careful monitoring of yeast usage throughout this stage, alongside strict control of temperature and pH levels. Red grape vinaccia, having already undergone fermentation with the juice, can be distilled right away for Grappa production. In contrast, white grape vinaccia lacks ethanol initially but contains sugars that ferment during storage.
The distillery utilizes steam batch distillation rather than bain-marie methods, employing either vacuum or pressure stills. These steam stills operate continuously, particularly during the harvest season, allowing for the immediate distillation of fresh pomace post-fermentation. Distilling fresh vinaccia is essential to capture the pure, elegant flavors of the original grape variety. Artisanal batch distillation involves filling and unloading equipment during heating, enabling distillers to closely monitor the process, maintain raw material quality, and selectively remove the 'heads' and 'tails' to keep only the finest part of the distillate—the 'heart.'
Artisanal methods demand fresh, temperature-controlled primary products followed by immediate distillation to avoid issues such as silage and the production of undesirable methyl alcohol. In contrast, most Grappa distilleries rely on continuous industrial machinery that automates the process, limiting the distiller's ability to intervene. This pre-programmed removal of 'heads' and 'tails' often results in a final product that lacks the freshness and distinct characteristics that Nonino considers vital.
Finally, the distilled Grappa is aged in vats for six months. Some varieties undergo further maturation in different types of wooden barrels. After aging, the distillates are bottled without adding any flavours or colourings.
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