While there are many etymological theories regarding the origin of the word Grappa, it is most likely derived from the Medieval Latin grappulus, meaning "bunch of grapes".
One thing is certain, however: grappa is purely Italian, by tradition and by culture.
Grappa is the liquor obtained by distilling fermented pomace (grape skin). Its true and proper origin is assured, with its production exclusively reserved for our country, as, according to a European Union decree, grappa can only be called such if the pomace comes from grapes produced, vintaged and distilled exclusively in Italy.
Although it can be produced anywhere in the national territory, the I.G.T. designations recognise six traditional areas: Piedmont, Lombardy, Trentino, Alto Adige, Friuli, and Veneto.
It is typical of our region, Veneto, and particularly of the district of Vicenza, where grappa represents the territory’s most characteristic tradition.
Once a part of the humble diet of peasants, today it has become a highly valued liquor, unique in the world: an essence containing, in just a few drops, all the artisan knowledge and experience at the heart of its production.