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There are many types of grappa and it is classified according to the following categories:

  • age;
  • the type of aging technique used during production;
  • the grape or grapes from which it is obtained;
  • the vegetable essences used to flavor it.


Grappa is therefore classified in: 

  • youth or white – bottled soon after production. It is not stored or kept in wooden barrels. This kind of grappa has no color and it is transparent, it has a delicate and typical aroma as well as a dry and clean taste.
  • aged – bottled after having been aged for a period not longer than 12 months in wooden barrels.
  • aged or old – bottled after having been aged for a period of time from 12 to 18 months in wooden barrels.
  • very old or reserva – bottled after having been aged for a period of time longer than 18 months in wooden barrels.
  • flauvored – it is a grappa produced with aromatic grapes such as Moscato, Gewürztraminer, Malvasia or semi-aromatic such as Chardonnay or Sauvignon.
  • mono-varietal – it is a grappa produced with a single variety of grape such as Moscato, Chardonnay, Cabernet, Prosecco, Pinot. These grappa have strong characteristics related to the aroma of the grapes from which they come from.
  • poli-varietal – it is a grappa produced with many varieties of grapes. The name written in the label is simply grappa, without any information from which grape it comes from.
  • aromatized – at the end of the distillation, this grappa has been added one or more aromatic vegetal essences such as fruits (raspberry, blackberry, etc.) as weel as officinal and aromatic herbs (juniper, rue, licorice, etc.)


It should be noted that every category can be combined with others in order to create a new and specific classification of grappa, such as monovitigno riserva or grappa aromatica monovitigno stravecchia.