Grappa is the ultimate expression of vineyard economy. It is technically a brandy, but is made from the pomace (skins, seeds, and stems as opposed to the must in traditional brandy) leftover from the winemaking process. Nothing is wasted.
So how do we define grappa? How is it set apart from other, similar distillates? The following criteria must be in place: Grappa can only be produced in Italy, San Marino, or Italian Switzerland; it is made from pomace, and no other additives (such as flavoring or water) can be included in the production.
