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Grappa is traditionally produced in northern Italy by distilling the skins, pulp, seeds, and stems left over from winemaking after pressing the grapes. Most grappa is clear though some may retain very faint pigments from their original fruit. Our grappa is closer to acquavite d’uva (grape brandy) as the skins, pulp and stems are fermented with the juice.

Grappa is primarily served as a digestive or after-dinner drink. It is also often paired with coffee either as an addition to an espresso or as a coffee ‘chaser’.

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March 2016


25 May 2016