Without Leaving




There is a spirit called grappa in Italy.

The biggest feature of grappa is the use of grape pomace squeezed from wine making. Even though it is dregs, when making wine, the grapes are squeezed with a very gentle soft press. So there is a lot of juice left. However, there are still a lot of miscellaneous flavors left. The remaining juice is pressed, fermented and distilled to become grappa. Distillation almost eliminates the miscellaneous taste.

Because of this manufacturing method, many wineries also make grappa while making wine. The photo is Barbaresco grappa. I want to enjoy dessert after a meal.