Grappa is made by distilling the pomace (a blend of grape seeds, stalks, and stems) leftover from the winemaking process. Grappa production has always entailed zero waste and is a perfect example of a circular economy. The resulting spirit is 37.5 to 60% alcohol by volume. The aim of distillation is not just to extract the alcohol from pomace, but also its aromas – a key characteristic of grappa. In fact, a good Grappa is able to capture the essence of the grape variety used to make it, to the point where it may even express a recognizable terroir (just like wine).