Description
The Grappa Lombarda or Grappa di Lombardia 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 Lombardy, and processed and bottled in establishments located in the same region.
Production Area
The production area of Grappa Lombarda GI or Grappa di Lombardia GI is within the entire territory of the Lombardy region.
Production Method
Grappa Lombarda GI or Grappa di Lombardia 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 can be added during the production process of Grappa Lombarda GI or Grappa di Lombardia 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 in invert sugar; - caramel, only for grappas that have been aged for at least 12 months, according to current European and national regulations. Grappa Lombarda GI or Grappa di Lombardia 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 Grappa Lombarda GI or Grappa di Lombardia GI grappas which have been aged in unvarnished, uncoated wooden barrels, vats or other wooden recipients for a minimum of 12 months, subjected to rigorous controls, in establishments situated within the Lombardy region, while the terms Riserva or Stravecchia can only be used for Grappa Lombarda GI or Grappa di Lombardia GI aged at least 18 months.
Additional specifications
The Grappa Lombarda or Grappa di Lombardia 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 Lombarda GI or Grappa di Lombardia GI is obtained through the batch distillation 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 and can only be released for consumption with a minimum alcohol content of 40% ABV.
Link with the territory
The first historical references to Grappa Lombarda GI or Grappa di Lombardia GI date back to the seventeenth century. From what we know today, Francesco Terzi Lana, a 17th century nobleman and scholar from Rovato, was, from a technical point of view, the man who invented Grappa Lombarda and, consequently, the forefather of Lombardy’s master distillers. It was a socially and politically difficult period for Lombardy, and the fact that science was interested in the processing of grape marc, leads us to believe that many of the alembic stills had already been present in the patrician residences and farmhouses for some time. The first Italian union of grape marc distillers was established in Brescia in 1922: the Unione distillatori italiani vinacce.
Legislative information
The Grappa Lombarda or Grappa di Lombardia 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 the Reg. (EC) 1067/201 and by 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 Lombarda GI or Grappa di Lombardia 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. 17 of 22.01.2015).
