GIORI - GrappaGrappa
Founded in 1946 by Feruccio Giori, Giori is one of the leading Italian producers of grappa. Located in scenic and historic Trentino, Giori produces grappa using the "discontinuous" method, resulting in a grappa of immense quality and taste.
Grappa is defined as a 'pomace brandy' produced by the direct distillation of the skins of pressed grapes. Each individual facet of grappa production is dictated by law: the composition of the pomace, the method of distillation, and the maximum alcohol content. Even the name is legally doctrined; when produced in Italy alone, this distillation can be called 'grappa.'
The "discontinuous" method is the traditional method of distillation used in the production of grappa. The method involves small batches of pomace exposed to heat in copper stills, which are cleaned upon completion of distillation. The resulting grappas are more aromatic and intense than grappas made using the continuous method of distillation.
Upon distillation, grappas have a pleasant character and taste. While it does not require a lengthy aging process to develop its full aroma or maturity, law requires grappas be aged for a minimum period of six months.