Distillates - Grappa

The drinking cult in Trentino has very ancient origins.
The distillation of grappa in particular, has always been important to the people’s culture and it has been improved during the centuries until it became a real art. The cycle starts with the harvest of the Trentino grapes and the wine-making and ends with the distillation of the fermented peels (marc), that produce a colourless alcoholic liquid, with an already rich fragrance, ready to be drunk after some months of improving that serve to harmonize fragrances and tastes.
Distilling separately the marc of every single grape variety, you obtain a grappa of a one species vine. From the aromatic Moscato Giallo grapes is made grappa with intense and captivating fragrances; more delicate are those obtained from the marc of the Nosiala, Schiava, Teroldego, Marzemino and other grape varieties.
Some producers age their best grappa for years in small oak wood barrels, where the grappa becomes amber with varied fragrances and its taste becomes less aggressive. Very popular is the grappa flavoured with herbs, berries and dried roots, sweet or delicately bitter; the traditional one with rue, gentian, juniper, cleavers;  perfect as aperitif, tonic and digestive.
Energizing and tonic liquors are obtained by macerating small wild berries like blueberries, raspberries and wild strawberries in the grappa. Not to be forgotten are the distillates that capture the delicate fragrances of the Dro plums, apricots, pears and other small fruit in your glass.
In Trentino the grappa is also used as a therapeutic function, and also for preparing numerous traditional sweets and meat dishes.