Information

Spirit drinks: Grappa Friulana IG

Spirit drinks: Grappa Friulana IG

Production area: entire territory of the Friuli-Venezia Giulia region.
The technical data sheet of Grappa Friulana or Grappa del Friuli IG is contained in the decree of the Ministry of Agricultural, Food and Forestry Policies of 24 November 2014 (published in the Official Gazette 280 of 2.12.2014).

Additional specifications
The Geographical Indication Grappa Friulana or Grappa del Friuli can be completed by the reference: - to the name of a grape variety, if it was obtained in distillation from raw materials coming from 100% by weight from the vinification of grapes of this grape variety: it is allowed a tolerance of other vines up to a maximum of 15% by weight; - to the names of no more than two vines, if it was obtained from the distillation of raw materials entirely deriving from the vinification of grapes obtained from the cultivation of these vines (it is not, however, the indication of vines used less than 15% by weight is allowed); - in the name of a DOC, DOCG or IGT wine (PDO, PGI) if the raw materials come from grapes used in the production of said wine (in in this case it is forbidden to use the symbols and wordings (DOC, DOCG and IGT) (PDO, PGI) both in abbreviation and in full); - to the distillation method, continuous or discontinuous, and to the type of alembic.

Background

In Friuli, the first traces of grape marc processing to obtain alcoholic beverages are traced back to the 6th century AD. in the Cividale area, a settlement of Burgundian populations who borrowed from the "fermentation" of apples that of the marc. From documents of 1451 one learns of the existence in Cividale del Friuli of a metal device (still) for the production of brandy and since the 16th century numerous documents indicate the existence of intense trade in brandy. In 1744 there was an important provision of Empress Maria Theresa of Austria that allows free family distillation. In 1909 a publication of the Udine Chamber of Commerce certifies the existence of 42 counter distilleries and 70 small agricultural distilleries with a prevalent distillation of marc compared to other raw materials. And it is precisely in the years between the nineteenth and twentieth centuries that the common use of the denomination "Grappa" became widespread in these lands, with specific reference to grape brandy, consolidating and replacing the dialect terms of previous centuries . With Regulation (EEC) n. 1576/89 of the Council of 29 May 1989, Grappa Friulana was registered for the first time in Annex II of the Community geographical names of spirit drinks.

Grappa Friulana IG

Production method

Grappa Friulana IG or Grappa del Friuli IG is obtained by direct distillation of fermented or semi-fermented pomace carried out by water vapor or following the addition of water in the still. The production of natural liquid wine lees is permitted in the maximum measure of 25 kg per 100 kg of marc used. The quantity of alcohol coming from the lees cannot exceed 35% of the total quantity of alcohol in the finished product. the use of natural liquid lees of wine can take place by adding the lees to the marc before being distilled, or by parallel de-alcoholizing the marc and lees and sending the mixture of the two phlegms, or alcoholic vapors, to distillation, or by separate disalcolation pomace and lees and subsequent direct delivery to the distillation of the phlegm mixture. These operations must be carried out in the same production distillery. The distillation of fermented or semi-fermented pomace, in a continuous or discontinuous plant, must be carried out at less than 86 per cent by volume. Within this limit, the redistillation of the product obtained is allowed. In the preparation of Grappa Friulana IG or Grappa del Friuli IG it is allowed to add: - aromatic plants or parts of them, as well as fruit or parts thereof, which represent traditional production methods; - sugars, up to a maximum of 20 grams per liter , expressed in invert sugar; - caramel, only for grappa subjected to aging for at least 12 months, according to the EU and national provisions in force. Grappa Friulana IG or Grappa del Friuli IG can be subjected to aging in barrels, vats and other containers of wood. In the presentation and promotion the use of the terms Old or Aged is allowed for the product subjected to aging in unpainted or coated wooden containers, for a period of not less than 12 months, under tax surveillance, in plants located in the territory of the Friuli-Venezia Giulia region. The use of the terms Riserva or Stravecchia for Grappa Friulana IG or Grappa del Friuli IG aged at least 18 months is also allowed.

Features

Grappa Friulana IG or Grappa del Friuli IG is obtained by distillation, directly by water vapor or after adding water to the still, fermented or semi-fermented pomace. It can be subjected to aging in unpainted or coated wooden containers. In order to be released for consumption, it must have a minimum alcoholic strength of 40 percent by volume.


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