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Production area: entire territory of the Sicily region.
The technical sheet of the Grappa Siciliana IG or Grappa di Sicilia IG is contained in the decree of the Ministry of Agricultural, Food and Forestry Policies of 11 February 2015 (published in the Official Gazette no. 44 of 23.02.2015).
The Geographical Indication Sicilian Grappa or Sicilian Grappa is exclusively reserved for grape brandy obtained from raw materials obtained from grapes produced and vinified in Sicily, distilled and bottled in plants located in the same territory.
Additional specifications
The denomination Grappa Siciliana IG or Grappa di Sicilia IG can be supplemented by the reference: - to the name of a grape variety, if it was obtained in distillation from raw materials coming from 100% by weight from the vinification of grapes of this grape variety: it is allowed a tolerance of other vines up to a maximum of 15 per cent by weight; - to the names of no more than two vines, if it was obtained from the distillation of raw materials entirely deriving from the vinification of grapes obtained from the cultivation of these vines (it is not however, the indication of vines used less than 15 per cent by weight is allowed); - the name of a DOC, DOCG or IGT (PDO, PGI) wine (also of a regional nature) produced in the same Sicilian regional territory, if the raw materials come from grapes used in the production of said wine in accordance with the respective production regulations (in in this case it is forbidden to use the symbols and wordings (DOC, DOCG and IGT) (PDO, PGI) both in initials and in full). However, the use of the Marsala name proper to the Geographical Indication Grappa di Marsala is not allowed; - the method of distillation, continuous or discontinuous, and the type of alembic.
Background
As documented in historical evidence, Grappa Siciliana IG or Grappa di Sicilia IG is traditionally obtained by direct distillation of the marc and is closely linked to the territory of Sicily, the largest island in Italy and the Mediterranean, and its archipelagos (Aeolian , Egadi and Pelagie, islands of Ustica and Pantelleria). In this land, which is often called the "island of the sun", a very long sequence of people, colonizers and conquerors have come and gone, who have brought, and from time to time integrated, multiple and suggestive customs including that of the production of spirits. Thanks to the Mediterranean climatic conditions, these distillates have peculiar tastes and values determined by the characteristics possessed by the grapes grown here forever. The abundant availability of fresh and fermented pomace has made it possible, over time, to develop a particular distillation system from which alcoholic vapors are obtained with a low alcohol content which have the property of preserving the multiple aromatic compounds of the grapes in the product which contribute to give the typical organoleptic character to grappa.
Sicilian Grappa IG (photo www.distilleriagiovi.it)
Production method
Grappa Siciliana IG or Grappa di Sicilia IG is processed through a direct distillation process of fermented or semi-fermented pomace by means of water vapor or following the addition of water in the still. In the production it is allowed to use natural liquid wine lees in the maximum size of 25 kg per 100 kg of marc used. The quantity of alcohol coming from the lees cannot exceed 35% of the total quantity of alcohol in the finished product. The use of natural liquid wine lees can take place by adding the lees to the marc before being distilled, or by parallel de-alcoholising the marc and lees and sending the mixture of the two phlegms, or alcoholic vapors, to the distillation, or by separate de-alcoholisation of the marc and lees and subsequent direct dispatch to the distillation of the phlegm mixture. These operations must be carried out in the same production distillery. The distillation of fermented or semi-fermented pomace, in a continuous or discontinuous plant, must be carried out at less than 86 per cent by volume. Within this limit, the redistillation of the product obtained is allowed. In the preparation of Grappa Siciliana IG or Grappa di Sicilia IG it is allowed to add: - aromatic plants or their parts, as well as fruit or their parts, which represent the traditional production methods; - sugars, in the maximum limit of 20 grams per liter , expressed in invert sugar; - caramel, only for grappa subjected to aging for at least 12 months, according to the EU and national provisions in force. Grappa Siciliana IG or Grappa di Sicilia IG can be subjected to aging in barrels, vats and other containers of wood. In the presentation and promotion the use of the terms Old or Aged is allowed for the grappa subjected to aging in unpainted or coated wooden containers, for a period of not less than 12 months, under fiscal surveillance, in plants located in the territory national. The use of the terms Riserva or Stravecchia for Grappa Siciliana IG or Grappa di Sicilia IG aged at least 18 months is also allowed.
Features
Grappa Siciliana IG or Grappa di Sicilia IG is obtained by distillation, directly by water vapor or after adding water in the still, fermented or semi-fermented pomace. It can be subjected to aging in unpainted or coated wooden containers. In order to be released for consumption, it must have a minimum alcoholic strength of 40 percent by volume.
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