Geographical Indication Grappa Siciliana or Grappa di Sicilia is exclusively reserved to the grape marcs produced from raw materials derived from grapes produced and vinified in the Sicily Region, which are distilled and bottled in plants established within the same region.
The production area of Grappa Siciliana GI or Grappa di Sicilia GI is within the entire territory of the Sicily Region.
Grappa Siciliana GI or Grappa di Sicilia GI is produced through distillation of fermented or semi-fermented grape marc, directly by water vapour or after water has been added in the pot still. Liquid natural lees of wine can be utilized in the production of the grappaup to a maximum of 25 kg for each 100 kg of grape marc.The quantity of alcohol derived from the lees may not exceed 35% of the total quantity of alcohol in the finished product.The liquid natural lees of wine can be used in the following ways: by adding it to the grape marc before proceeding with distillation; by removing – at the same time – the alcohol from both the grape marc and lees, and starting the distillation of the mixture obtained from the two phlegms or alcohol vapours; by removing – separately – the alcohol from both the grape marc and lees, and starting the distillation process of the mixture obtained from the two phlegms immediately. These operations must take place in the same distillation plant. The distillation - in continuous or batch plants - of the fermented or semi-fermented grape marcs should be carried out at less than 86% by volume. Within this limit the obtained product may be re-distilled. The addition of the following is also permitted in the production of Grappa Siciliana GI or Grappa di Sicilia GI:- aromatic plants or fruits or part of them, which represent traditional production methods;- sugars, up to a maximum of 20 g of sugar per litre, expressed as invert sugar; - caramel, only to grappa that has been aged for at least 12 months, in accordance with current national and European regulations.Grappa Siciliana GI or Grappa di Sicilia GI can only be aged in wooden barrels, vats or containers. The terms Vecchia (old) or Invecchiata (aged), can be used on the labels and for the promotion of grappa that has been aged in not varnished or dipped wooden containers for at least 12 months, subjected to official controls and in plants situated within national the territory. Preservation treatments can be used for the wood of the containers. The terms Riserva (reserve) or Stravecchia (extra-old) can be used for Grappa Siciliana GI or Grappa di Sicilia GI that has been aged for at least 18 months.
The word Grappa Siciliana GI or Grappa di Sicilia GI may be completed by reference to:- a vine variety name, when it has been produced from distillation obtained from raw materials coming from the vinification of grapes belonging to that specific vine variety for 100% of their weight (it is allowed the presence of other vine varieties up to 15%);- no more than two vine varieties names, when it has been produced from distillation obtained from raw materials entirely coming from the vinification of grapes belonging to those specific vine varieties (it shall not be indicated vine varieties used for less than 15%);- the name of a DOC, DOCG or IGT (PDO, PGI) wine, when the raw materials come from the grapes employed for the production of this wine (in this case, the use of the DOC, DOCG, IGT, PDO, PGI symbols or lettering, in either abbreviation form or in full, is not permitted);- the distillation’s method, continuous or discontinuous-cycle stills, and the type of pot still employed.
Grappa Siciliana GI or Grappa di Sicilia GI is produced through distillation of fermented or semi-fermented grape marcs, directly by water vapour or after water has been added in the pot still. can be aged in not varnished or dipped wooden containers. Grappa Siciliana GI or Grappa di Sicilia GI can only be made available for consumption if the minimum alcoholic strength by volume is 40%.
Link with the territory
As testified by several historical documents, the production of the Grappa Siciliana GI or Grappa di Sicilia GI is traditionally made through direct distillation of grape marcs and is closely linked to the territory of origin: Sicily, the largest Italian and Mediterranean island, and its archipelagos (Eolie, Egadi and Pelagie and the islands of Ustica and Pantelleria). Over the centuries, the various people, settlers and conquerors who came to Sicily brought their diverse customs with them, one of which was the production of distillates. Thanks to the Mediterranean climate these distillates have unusual flavours and qualities that are determined by the characteristics of the grapes that have always been cultivated here. The wide availability of fresh and fermented grape marcs created the ideal conditions for developing a particular distillation system. The alcohol vapors, obtained with a low alcohol content, help maintaining the multiple aromatic components of the product, giving Grappa Siciliana GI or Grappa di Sicilia GI its typical organoleptic characteristics.
Geographical Indication Grappa Siciliana or Grappa di Sicilia is registered in the Annex III of Regulation (EC) n. 110/2008 on the definition, description, presentation, labelling and the protection of Geographical Indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89 (published in the Official Journal of the EU of 13 February 2008; L. 39) as modified by the Reg. (EC) 1067/2016 and by Reg. 674/2019. Notwithstanding the entry in force of the new Reg. UE 787/2019 which is replacing Reg. 110/2008 and that applies to GIs from 8 june 2019, Annex III still stand until the creation of GI’s Register referred to in article 33 of the new law. Generally, article 24 paragraph 1 of Regulation 787/2019 provides that for every Geographical Indication has to be presented a technical file containing requirements requested by article 24 itself. In Italy the approval and presentation procedure of technical files is defined by the ministerial decree of May 13, 2010. The Grappa Siciliana GI or Grappa di Sicilia GI technical file is contained in the Ministry of Agricultural, Food and Forestry Policies decree of February 11, 2015 (published in the Italian Official Journal n. 44 of February 23, 2015).