The classification of grappas is highly articulated. The labels can highlight the geographical designation of origin, the vine variety, the type of still and other elements, thus determining, every time, different commercial classes of the product.

The existing regulations emphasize the concept of the region of origin: the Regulation 1576/89 of the European Union grants geographical designations to grappa di Barolo, Piemonte, Lombardia, Veneto, Trentino, Alto Adige and Friuli.

In addition to these –and especially in function of its organoleptic features – grappa can be of the following types:

- grappa giovane (young): it only wears the aromas deriving from the vine and the fermentation, carefully selected through distillation;


- grappa giovane aromatica (young aromatic): similar to the above, but obtained from an aromatic or semi-aromatic vine variety (Moscato, Müller Thurgau, Traminer, Sauvignon etc.);


- grappa affinata in legno (matured in wood): it is matured in wooden casks, but for a shorter period than the period required by law for grappas to be called aged;


- grappa affinata in legno aromatica (matured in wood, aromatic): as above, but produced from aromatic or semi-aromatic vines;


- grappa invecchiata (aged): by law the terms vecchia or invecchiata can only indicate grappa which has been kept in wooden containers for a period of no less than 12 months; and riserva or stravecchia for at least 18 months;


- grappa invecchiata aromatica (aged aromatic): as above, but obtained from aromatic or semiaromatic vines;


- grappa aromatizzata (flavoured): its organoleptic profile has been completed with vegetal flavouring principles (rue, blackberry etc.).

Grappa therefore is so varied that it lends itself successfully to different moments and occasions for consumption.