Grappa is the term reserved for grape brandies produced and distilled in Italy. The marc is the solid part of the grape, that is peel including seeds (usually withoult stalks).


It can be divided into two types:

  1. White grape marc brandy called "unfermented" or "virgin", usually due to the "white" vinification, where the solid part of the grapes are immediately separated from the must. The grape must be naturally fermented in order to be distilled. The careful fermentation and short conservation of about 10 days increase the extraction of primary aromas that characterize the grape of origin.
  2. Red grape brandy or "brewed", either marc drained or lightly pressed, which is derived from "red grapes processing". In this case the marc is already fermented and is ready to be distilled. The timeless of its work can be transmitted to the primary and secondary "grappa" aromas of fermentation that took place n contact with the must.

"Istituto Agrario" grappa

Grappa in Trentino means an expression of the high quality and respect for tradition. The grappa produced at the Istituto Agrario offers to the taster all the complexity and aroma due not only to the cultivated varieties, but also to the masterly and respectful hand of the distiller master.The various distillates are produced by the traditional "bain-marie" pot still (invented by...

"Monastero" grappa

Monastero line grappas are born from the idea of the distiller master to summarize in a marc distillate some of the features of the Trentino wine-growing territory using the alembic pot in a new way.The aged wine brandy was already being produced with pride at the time of thew founder Edmund Mach. The oenoogical knowledge and the distillation and aging technique are harmoniously based on this...