Grappa della Valle d’Aosta GI

Production Method

The Grappa della Valle D’Aosta GI or Grappa de la Vallee d'Aoste GI is obtained through the distillation – exclusively with a discontinuous plant – of fermeted or semi-fermented grapemarcs. Liquid natural lees of wine can be utilized up to a maximum of 25 kg for each 100 kg of grape marcs. 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 by adding them to the grape marcs before proceeding with the distillation. These operations shall take place in the same distillation plant. The distillation of fermented or semi-fermented grapes – as well as the re-distillation - should be carried out at less than 86% by volume. It is also allowed the addition of: - honey - aromatic plants (or their pieces) or fruits (or their pieces). Glycirrhiza glabra L., Ruta graveolens, Juniperus communis L., Juglans regia L., Artemisia umbelliformis L., Artemisia genepi L., Artemisia glacialis L., Rubus idaeus L., Vaccinium myrtillus L., Sambucus nigra L., Achillea millefolium, Achillea moschata, Rosa canina L., Prunus persica L., Vanilla planifoglia J. e A., Laurus nobilis L., Illicium verum H., Pinus cembra L., Thymus L. - up to a maximum of 20 grams of sugar per litre - caramel as a mean to adapt color when the product has been subjected to the ageing process for at least 12 months. Only wooden containers can be used for the aging process. The terms Vecchia or Invecchiata , on the one hand, and Riserva or Stravecchia , on the other hand, may be used on the labelling only if the ageing process takes place in not varnished or dipped wooden containers, under official controls in the geographical area of production, respectively for, at least, 12 months and 18 months.

Production Area

The production area of Grappa della Valle D’Aosta GI or Grappa de la Vallee d'Aoste GI is within the entire territory of the Autonomous Region of Valle d’Aosta.

Additional specifications

The word Grappa della Valle d’Aosta GI or Grappa de la Vallee d'Aoste 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 85% 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 reference to one of the seven geographical zones included in the technical file of the Valle d’Aosta PDO wine when the raw materials are grapes that respect the above-mentioned technical file; - the distillation’s method, the discontinuous-cycle, and the type of pot still employed.

Product Characteristics

The Grappa della Valle D’Aosta GI or Grappa de la Vallee d'Aoste GI is obtained through the distillation – exclusively with a discontinuous plant – of fermented or semi-fermented grape marcs. Grape marcs are distilled by direct or indirect vapor after water has been added in the pot still.

Legislative information

According to the procedure established at article 6 paragraph 2 of the decree of the Minister of Agriculture (MoA) of March 13, 2010 (that contains the measures for implementing Reg. (EC) n. 110/2008 on the definition, description, presentation, labelling and the protection of Geographical Indications of spirit drinks ) the request of registration as Geographical Indication of the Grappa della Valle d'Aosta or Grappa de la Vallee d'Aoste is contained in the decree of the MoA published in the Italian Official Journal n. 75 of March, 30, 2017.