Grappa is an alcoholic beverage, a fragrant, grape-based pomace
brandy of Italian origin that contains 35%–60% alcohol by volume
(70 to 120 US proof). It is similar to Turkish Rakı, Spanish
orujo, French marc, Georgian chacha, Portuguese bagaceira, Greek
tsipouro, Hungarian Törkölypálinka, Bulgarian ракия (rakia),
Serbo-Croatian (Bosnian, Croatian, Serbian, Montenegrin)
Rakija/Ракија (in Istria: rakija and grappa), Romanian
tescovină, and Macedonian ракија. The flavour of grappa, like
that of wine, depends on the type and quality of the grapes
used, as well as the specifics of the distillation process.
Grappa is made by distilling the skins, pulp, seeds, and stems
(i.e., the pomace) left over from winemaking after pressing the
grapes. It was originally made to prevent waste by using these
leftovers. A similar drink, known as acquavite d'uva, is made by
distilling whole must. - Produced in Italy, or in the Italian
part of Switzerland, or in San Marino - Produced from pomace -
Fermentation and distillation must