From medicinal spirit to premium product: the history and myths of Grappa

From a strictly technical point of view, grappa is defined as the distillate obtained from the fermentation of Italian pomace.
Grappa, however, represents many other things, all linked to a precise tradition in our country.
Its origins are lost in ancient Mesopotamia between the eighth and sixth centuries BC, and then in the Middle Ages, when aqua vitae was used as a medicine for its anti-inflammatory properties: many ancient alchemists also speak of its production processes.

Grappa originated as a poor distillate, widespread mostly among peasants: the grape skins used were in fact the waste product of the distillation of wine, destined for the wealthier classes: the product of this process was always, at the time, a strong, burning drink.
An emblematic and famous example goes back to the dramatic events of the First World War: the Alpine soldiers drank this distillate precisely to endure life in the trenches, and to gain courage in battle.
From the second post-war period onwards, grappa experienced a revaluation, becoming softer thanks to a gradually more refined distillation process.