What is left after destemming and pressing is the precious pomace: the ingredient number one for Grappa!
I am a huge fan of Grappa, but I can’t say the same for several colleagues in the US, who barely know it... forget the cheap version imported in the 70s’ and dare to taste some good artisanal grappas!
What do you think about grappa, guys? Let’s discuss!
@grappanonino @grappamarolo @poli_grappa