Grappa is a grape brandy made in Italy, the Swiss canton of Ticino and San Marino. There are several types of grappa: Giovani bunch (young grappa): The young or white grappa is immediately bottled after being distilled or left standing in waterproof steel, fiberglass or glass vats. This grappa has a harmonious structure, delicate scents, a dry and pleasant taste. Cluster invecchiate (aged or refined grappa): the refined grappa rests for some time in wooden barrels: 12 months for the refined version, 18 months for the very refined version, also called reserve. The wood, which allows the distilled product to come into contact with oxygen, makes the grappa take on a more complex personality, giving it a series of fragrances that add to the original aromas, and change its color. The barrels, of different types of wood and of different capacities, give the color of the grappa shades which vary between the straw yellow, the walleye and the amber. Aromatic bunch (scented or flavored grappa): to make the product even more fragrant, the range of flavoring products is vast. You can add medicinal plants, spices or fruits, such as mint, cumin, juniper berries, sage, eucalyptus, licorice, wild berries and many other components to add a drink. of grappa of medicinal, stimulating and beneficial virtues. Monovitigno grappe (grappa mono-varietal): grappa can be defined as a single grape variety if 85% of the grapes used belong to a single variety of grapes, or poly grape varieties if the varieties used are more numerous. The following grapes, among others, are used for the production of grappa: Amarone, Barbera, Barolo, Brunello, Cabernet, Chardonnay, Dolcetto, Fragolino, Grignolino, Malvasia, Marzemino, Merlot, Müller-Thurgau, Muscat, Nebbiolo, Nosiola, Picolit , Pinot, Prosecco, Ramandolo, Refosco dal peduncolo rosso, Ribolla gialla, Sauvignon, Schiava, Schioppettino, Teroldego, Tocai friulano, Traminer, Verduzzo Friulano.