Grappa is a fragrant, grape-based pomace brandy of Italian origin that contains 35 to 60 percent alcohol by volume.
Grappa is made by distilling the skins, pulp, seeds, and stems (i.e., the pomace) left over from winemaking after pressing the grapes. It was originally made to prevent waste by using these leftovers.
Grappa produced in the European Union is required to be produced in Italy, San Marino, or the Italian-speaking parts of Switzerland, from pomace, and must be fermented "on the pomace," unlike brandy, which can be produced from pure grape juice. This final requirement complicates production of grappa, as it requires a lower temperature, more careful distillation, in order to prevent burning and remove methanol.
In Italy, grappa is primarily served as a digestive or after-dinner drink. Its main purpose is to aid in the digestion of heavy meals. Grappa may also be added to espresso coffee to create a caffè corretto, meaning "corrected" coffee. Another variation of this is the ammazzacaffè ("coffee-killer"): the espresso is drunk first, followed by a few ounces of grappa served in its own glass. In Veneto, there is resentin ("little rinser"): after finishing a cup of espresso with sugar, a few drops of grappa are poured into the nearly empty cup, swirled, and drunk down in one sip.
Among the notable producers of grappa are Jacopo Poli, Nardini, and Nonino. These grappas are produced in significant quantities and are exported; there are also many small local or regional grappas.
Most grappa is clear, indicating it is an unaged distillate, though some may retain very faint pigments from their original fruit pomace. Some aged grappas take on a yellow or red-brown hue from the barrels in which they are stored.