Grappa di Prugne

Grappa di Prugne is an Italian plum-based pomace brandy, traditionally produced by distilling the skins, pits, and pulp left over from winemaking. While grappa is most famously made from grapes, this variation utilizes the fermented pomace of plums, particularly the *Susina* varieties common in northern Italy. The spirit is clear, high-proof, and carries a distinct stone-fruit aroma with bitter almond notes from the pits.

A great Grappa di Prugne is defined by its balance. The best examples, such as those praised by the distillery **Nonino**, are smooth and aromatic rather than harshly alcoholic. Master distiller Giannola Nonino has emphasized that a "great grappa must respect the fruit," achieved through careful distillation in copper pot stills and aging in neutral tanks to preserve the plum's character. The finish should be clean, with a subtle sweetness and a lingering, nutty bitterness.

Regional variations are significant. In the Friuli Venezia Giulia region, producers like **Jacopo Poli** often use the local *Prugna di Dro* plum, resulting in a more floral and delicate spirit. In Trentino-Alto Adige, the grappa is sometimes aged in oak, as demonstrated by the **Marzadro** distillery, which produces a *Grappa di Prugne Riserva* with amber color and notes of vanilla and dried fruit. Some artisanal producers, such as **Giovanni Battista Gualandi** of the *Distilleria Gualandi* in Emilia-Romagna, create unfiltered versions that retain a slight cloudiness and a more rustic, intense plum flavor.