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 rappa labels can include information on the product's geographic appellation, the grape variety, and the type of alembic still used in its production. As to production techniques, grappa varieties can be classified in the following manner:
- Grappa giovane (young grappa), characterized only by the aromas deriving from the grape variety and fermentation.
- Grappa affinata in legno (grappa aged in wooden barrels).
- Grappa invecchiata (aged grappa), aged for at least 12 months in wooden barrels.
- Grappa riserva or stravecchia, aged for at least 18 months in wooden barrels.
- Grappa aromatizzata, or grappa to which vegetable and fruit flavors (rue, pears, blueberry, etc.) have been added.
Each of these grappa varieties can be called "aromatic" if it is made with aromatic or semi-aromatic grapes like Moscato, Muller Thurgau, Traminer, Sauvignon, etc. |
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