意大利的白酒：Grappa格拉帕果渣白兰地

格拉帕，来自于葡萄酒酿造后的果渣包括葡萄皮、葡萄籽和葡萄梗等，通过对果渣的二次蒸馏过程来提取，将果渣中剩余的香气提炼出来。

The main ingredient of grappa is pomace, which consists of the grape skins, seeds and stalks that are left over from the winemaking process. These are taken through a second process of distillation, which extracts the remaining flavours from the pomace before the waste is discarded.

蒸馏出来的格拉帕如果立即装瓶，就是白色格拉帕，如果经过木桶陈酿，产生黄色或棕色，就是珍酿格拉帕（Riserva）。

The grappa is then either bottled at once, which creates white grappa , or aged in wooden casks to create the yellow or brown-hued grappa known as riserva.

通常来讲，顶级葡萄酒的果渣通常不会用来蒸馏最好的格拉帕，因为格拉帕由果渣蒸馏而来，葡萄酒提取了越多风味，格拉帕剩余的风味也就越少了。

However, the best wines don't always produce the best grappa; as the grappa is made from the leftovers of the winemaking process, the more the wine takes out of the pomace, the less remains for the grappa.

在意大利，格拉帕通常是餐后来一杯直接单独饮用，或者加入到意式浓缩咖啡中（意大利人称之为“正确的咖啡”）。

Grappa is a wonderful way to end a meal, drunk either as a shot on its own or added to an espresso (in which case it's known in Italy as a caffè corretto, or a "corrected coffee").

Grappa 国家协会（Instituto Nazionale Grappa）建议用郁金香型、宽口的小酒杯饮用，一方面方便闻香，另一方面因为酒精度数较高，适合小杯慢饮。

The Instituto Nazionale Grappa, recommends serving shots in small tulip-shaped glasses with open rims, rather than balloons or narrow glasses.

许多意大利人直接从冰箱中取出格拉帕，使其口感冰冷清脆，而Instituto Nazionale Grappa建议饮用年轻的格拉帕最好在9至13度，珍酿的格拉帕在17摄氏度左右饮用。

Many Italian households serve grappa straight from the freezer, giving it an icy, crisp taste, while the Instituto Nazionale Grappa recommends serving young grappa at between 9 and 13 degrees Celsius, and riserva at around 17 degrees.

格拉帕Grappa是我们产品目录中必不可少的一个，目前有6款格拉帕，分别是格拉帕内比奥罗，格拉帕阿内斯，格拉帕巴捷图，格拉帕巴贝拉，格拉帕霞多丽，格拉帕霞多丽珍酿，每款都是葡萄品种独特的风味。

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