Beverage
|Friuli Venezia Giulia Region
Grappa
Skill level
Preparation time
6-12 months
Variants
Skill level
Preparation time
6-12 months
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Ingredients
Traditional Grappa Friulana is produced using only fresh grape pomace derived from local wine production, primarily from white varieties such as Friulano, Ribolla Gialla, and Malvasia, but also red varieties when available. The pomace must be rich in aromatic compounds and processed immediately after pressing to ensure freshness. Pure water is used for dilution after distillation. No artificial flavours, colourings, or sugars are added in the traditional version.
Preparation
Production starts with the careful collection of pomace directly from local wineries, ensuring it remains moist and aromatically intact. The pomace is loaded into copper alembics or discontinuous steam stills, the most traditional method in Friuli. Steam passes gently through the pomace, extracting alcohol and aromatic compounds. The distillate is separated into “heads,” “heart,” and “tails,” with only the pure “heart” being kept. After distillation, the grappa rests to allow impurities to settle naturally. It is then diluted with pure water to the desired alcohol content, typically 40–45%. Some grappas undergo maturation in small oak or acacia barrels, following local tradition. The product is filtered at low temperature and bottled, resulting in a clean, robust spirit that reflects the identity and raw materials of Friuli.
Ingredients
Water, small pin branches or needles, apple vinegar or verus, mint or thyme hydrolate, juniper natural extract or juniper brew, lemon zest, mountain pine syrup.
In details: 100ml of cold mountain pine brew, 10ml of apple vinegar or verjus, 5ml of mint or thyme hydorlate; 1 drop of juniper extract, 1 lemon zest, water as needed, 1 tea spoon of mountain pine syrup.
Preparation
Prepare the mountain pine infusion:
- Let 1 teaspoon of fresh pine needles or 1 young pine sprig infuse in 200 ml of cold water for 6–8 hours.
- Strain thoroughly.
In a tumbler or cocktail glass:
- Pour 100 ml of cold pine infusion Add 10 ml of apple cider vinegar Add 1 drop of natural juniper extract
- (Optional) Add 1 teaspoon of mountain pine syrup if you prefer a slightly sweet touch Top with natural sparkling water and stir gently.
- Garnish with a lemon zest, squeezed over the drink to release the essential oils. Serve with large ice cubes for controlled dilution and a refreshing effect.
Ingredients
50ml of friulian grappa (in alternative use 50 ml of the mountain pine alcohol-free grappa described above), 25ml fresh lemon juice, 20ml edelflower syrup or home- made edelflower brew, 2 tea spoon of acquafaba foam, ice, fresh edelflowers to garnish.
Preparation
If you want a light foam, first do a dry shake (without ice) of all the ingredients, including the aquafaba. In alternative add acquafaba foam at the top after shaking. Then add ice and shake vigorously again.
Strain into an old fashioned glass with ice or serve “straight up” in a coupe glass.
Garnish with a small sprig of untreated elderflowers, if available.
