Distiller: George Dalla Cia
Background: Fulfilling a lifelong dream well-known winemaker, Giorgio Dalla Cia and his son, George, continue their family legacy of producing Grappa which started with a distillery in Friuli, Italy nearly 90 years ago. Locally they have been producing their highly sort after Grappa using their hand forged Alembic copper still (imported from Italy) since 1996 at the Dalla Cia Wine and Spirit Company at Bosman’s Crossing in Stellenbosch. The name Grappa is derived from Graspa, the Italian term for the husks left over after the wine making process has been completed. After the grapes have been pressed the husks are sent immediately to the distillery where quick distillation captures the primary aromas which lend the Grappa its strong, distinctive flavour. South African Grappa (now referred to as Husk Spirit) is produced from a variety of grape cultivars, each lending their own individual character and taste that set our local Grappa’s apart from the rest. The 10 Year Celebration Grappa was made from Cabernet Sauvignon and Merlot with the final blend aged in new 225litre French barrels for ten years. “Every aspect of our anniversary grappa is an absolute reflection of our artisanal style of production,” says George. Only 1 000 bottles have been produced by hand including bottling and labelling. Each 500ml bottle is individually signed and numbered by George himself. The Dalla Cia family crest, cast in metal, proudly adorns the neck by a leather cord and the label is branded Dalla Cia in cursive similar to the original family label in Italy. The bottle, wrapped in nappa suede, is presented in a beautiful tailored cylindrical case.
Result: George’s describes the grappa: “The years of wood maturation have bestowed a deep amber colour to the grappa and added richness to the bouquet with delicate hints of plum, marzipan, orange zest, dark chocolate, cherry and ginger. The taste is velvety and smooth with a layered mid palate and a long, lingering finish”.
When to drink: Grappa is best enjoyed as a digestif after a meal, preferably chilled or at room temperature and is traditionally served with espresso in true Italian style.
Expect to pay (prices may differ nationally): R2450.00