Graspa is one of the original names given to spirits distilled from fermented pomace, left after the pressing of grapes during the wine making process. Today only Italian producers can use the name “Grappa”.
Like many of today’s luxuries, graspa/grappa was born of need. It began with the resourcefulness of peasants as they attempted to extract any goodness from abandoned and presumed exhausted left over grape pomace. They used the resulting elixir for medicinal purposes, to warm up winter mornings as a sip or a companion to espresso, and as an after-dinner digestive or sleeping aid.
Vieni produces its Graspa using the discontinuous process in a custom-built small batch 5000 litres copper still, using specially selected fresh pomace and adhering to strict methods resulting from fifteen centuries of Italian traditions. Art, craft, tradition and technology working in harmony to bring out the exceptional character of each distillate. Salute.