Description
The Grappa del Trentino or Grappa Trentina Geographical Indication is reserved exclusively for grape marc spirits obtained from the distillation of very well-preserved raw materials deriving from grapes produced and vinified in the autonomous province of Trento, and processed and bottled in establishments located in Trentino.
Production Area
The production area of Grappa del Trentino GI or Grappa Trentina GI is within the entire territory of the autonomous Province of Trento.
Production Method
Grappa del Trentino GI or Grappa Trentina GI is obtained through the distillation of fermented or semi-fermented grape marc, either directly with water vapour or after water has been added to the alembic still. The use of natural liquid wine lees is permitted up to a maximum of 25 kg per 100 kg of grape marc. The quantity of alcohol derived from the lees can be no higher than 35% of the total quantity of alcohol in the finished product. The natural liquid wine lees can be used in the following ways: by adding them to the grape marc before distillation; by removing the alcohol from both the grape marc and lees at the same time and then distilling the mixture of the two phlegms, or alcohol vapours; by removing the alcohol from the grape marc and lees separately and then immediately distilling the mixture of the two phlegms. These operations must take place in the same distillery the grappa is produced in. The distillation of the fermented or semi-fermented grape marc, whether batch or continuous, must be carried out at less than 86% ABV. The obtained product can only be redistilled within this limit. The following ingredients may be added during the production of Grappa del Trentino GI or Grappa Trentina GI: – aromatic plants or fruit (or parts of them) required by traditional production methods; – sugars, up to a maximum of 20 g per litre, expressed as invert sugar; – caramel, only for grappas that have been aged for at least 12 months, according to current European and national regulations. Grappa del Trentino GI or Grappa Trentina GI can be aged in wooden barrels, vats or other wooden recipients. The terms Vecchia or Invecchiata can be used in the presentation and promotion of grappas which have been aged in unvarnished, uncoated wooden recipients for a minimum of 12 months, subjected to rigorous controls, in establishments located in Trentino. The terms Riserva or Stravecchia can be used for grappas aged at least 18 months. The length of the ageing period can be indicated in years and months, or just in months. It is also possible to specify the type of wooden recipient used for ageingthe product.
Additional specifications
The Grappa del Trentino or Grappa Trentina Geographical Indication may be completed with a reference to: – the name of a grape variety if it has been obtained through the distillation of raw materials deriving entirely, in terms of weight, from the vinification of grapes belonging to said variety (other grape varieties can make up a maximum of 15% of the weight); – the names of no more than two grape varieties if it has been obtained through the distillation of raw materials deriving entirely from the vinification of grapes belonging to said varieties (however, varieties that make up less than 15% of the weight cannot be specified); – the name of a PDO or PGI (DOC, DOCG, IGT) wine if the raw materials derive from the grapes used to produce said wine (however, the use of the PDO or PGI, or DOC, DOCG, IGT, symbols or lettering, in either abbreviated or full form, is not permitted); – the distillation method, continuous or batch, and type of alembic still used.
Product Characteristics
Grappa del Trentino GI or Grappa Trentina GI is obtained through the batch distillation (a method perfected by Tullio Zadra) of fermented or semi-fermented grape marc, either directly with water vapour or after water has been added to the alembic still. It can be aged in unvarnished, uncoated wooden recipients. Grappa del Trentino GI or Grappa Trentina GI can only be released for consumption with a minimum alcohol content of 40% ABV and up to a maximum of 60% ABV.
Link with the territory
As evidenced in many historical documents, Grappa del Trentino GI or Grappa Trentina GI is traditionally produced through the direct distillation of the grape marc. The batch distillation method used is the one developed by Trentino coppersmith Tullio Zadra, who in the 1950s and 60s perfected the “bain-marie batch distillation method” that still carries his name today. Grappa is part of the province’s winemaking tradition, also in relation to the high environmental variability and varietal diversity. The wine cellars where the fresh and fermented grape marc is obtained are close to the distilleries, making it possible to produce the grape marc in a short space of time, before qualitative degradation occurs, thereby maintaining the sensory characteristics of the grapes. This element is fundamentally important for the extraction of the aromas and compounds that give Grappa del Trentino GI or Grappa Trentina GI its specific organoleptic properties.
Legislative information
The Grappa del Trentino or Grappa Trentina Geographical Indication is registered in Annex III of Regulation (EC) No. 110/2008 on the definition, description, presentation, labelling and protection of Geographical Indications of spirit drinks and repealing Council Regulation (EEC) No. 1576/89 (published in the OJEU L. 39 of 13.02.2008), as modified by EC Reg. 1067/2016 and Reg. 674/2019. Notwithstanding the entry into force of the new EU Reg. 787/2019, which repeals Reg. 110/2008 and – as far as GIs are concerned – has been applied since 8 June 2019, Annex III will continue to apply until the creation of the GI Register referred to in art. 33 of the new regulation. Generally, article 24, paragraph 1 of Regulation 787/2019 states that for every single Geographical Indication a technical file containing the requirements set out in the same article must be presented to the European Commission. The technical file for Grappa del Trentino GI or Grappa Trentina GI is contained in the decree issued by the Ministry of Agricultural, Food and Forestry Policies on 12 January 2015 (published in the Italian Official Journal no. 16 of 21.01.2015).
