Italian grappa is distilled from fermented pomace—solid components of grapes that are left after the juice has been pressed. The taste profile of grappa varies, and each variety is distinguished for their unique character that depends on the choice of raw materials, distillation, as well as nature and the length of maturation.

The basic distinction is made between grappa bianca, which is aged in stainless steel, and golden varieties that are traditionally aged in large barrels. Through history, grappa was mainly associated with northern parts of Italy, but today it is produced throughout the country. 

Grappa Piemontese, or Grappa del Piemonte PGI, is exclusively produced from grapes grown and vinified in the Piedmont region. It must be distilled and bottled in facilities located within the region. This grappa is made by directly distilling fermented or semi-fermented grape marc using steam or by adding water to the still.

The use of natural liquid wine lees is permitted, up to a maximum of 25 kg per 100 kg of grape marc, with the alcohol from lees not exceeding 35% of the total alcohol in the final product. Wine lees can be added to the grape marc before distillation, handled in parallel, or separately, but all operations must occur in the same distillery. 

Grappa dell'Alto Adige, also known as Südtiroler Grappa PGI, is a grape marc spirit produced exclusively from grapes grown and vinified in the Südtirol/Alto Adige region of Italy. The production area includes the entire territory of the Autonomous Province of Südtirol/Alto Adige.

This grappa is made by directly distilling fermented or semi-fermented pomace from local wine production, using either continuous or discontinuous distillation systems. The distillation may involve direct steam, direct flame, or indirect steam after adding water to the still. 

Grappa di Sicilia, also known as Grappa Siciliana, is exclusively reserved for the grape marc spirit produced from grapes grown and vinified in Sicily. It must be distilled and bottled in facilities located within the Sicilian territory. The entire region of Sicily is designated as the production area for this spirit.

Grappa di Sicilia is produced by directly distilling fermented or semi-fermented grape marc using water vapor or by adding water to the still. In its production, natural liquid wine lees may be used up to a maximum of 25 kg per 100 kg of grape marc. 

Grappa del Friuli, also known as Grappa Friulana, is a grape marc spirit produced exclusively in the Friuli-Venezia Giulia region. It is reserved for spirits obtained from raw materials derived from grapes grown and vinified within the region. The spirit must be distilled and bottled in facilities located throughout the entire territory.

Grappa del Friuli is produced by directly distilling fermented or semi-fermented grape marc using water vapor or by adding water to the still. Natural liquid wine lees may be incorporated into the process at a maximum of 25 kg per 100 kg of grape marc. 

Grappa della Valle d'Aosta (Grappa de la Vallee d'Aoste IG) is a grape marc spirit produced exclusively in the Aosta Valley. It is reserved for spirits obtained from raw materials in an excellent state of conservation derived from grapes grown and vinified in the region.

The entire territory of the Autonomous Region of Valle d'Aosta serves as its production area. This grappa is made by the direct distillation of fermented or semi-fermented grape marc. The distillation process is carried out exclusively using a discontinuous system. 

Grappa Veneta, also known as Grappa del Veneto PGI, is a grape marc spirit produced exclusively in the Veneto region of Italy. The production process involves the distillation of fermented or semi-fermented grape marc using water vapor or added water.

Natural liquid wine lees may be used in the process, but their contribution to the alcohol content cannot exceed 35%. Distillation must occur at less than 86% alcohol by volume, and redistillation is allowed. The addition of aromatic plants, fruit, and sugars is permitted, with caramel allowed only in aged grappa. 

Grappa di Lombardia, also known as grappa Lombarda, is exclusively reserved for the grape marc spirit produced from raw materials in optimal condition that come from grapes grown and vinified in Lombardy. It must be distilled and bottled in facilities located within the Lombardy region, which forms the entire production area.

This spirit is crafted by directly distilling fermented or semi-fermented grape marc using water vapor or by adding water during distillation. In its manufacture, natural liquid wine lees may be used up to a maximum of 25 kg per 100 kg of grape marc, with the alcohol contributed by the lees not exceeding 35% of the total alcohol in the final product. 

Grappa di Barolo is a high-quality, region-specific Italian grappa produced exclusively from the pomace (vinaccia) of Nebbiolo grapes used in the winemaking process for Barolo DOCG. As a protected product under the Indicazione Geografica system, its production is strictly regulated to preserve its unique character and heritage.

The grappa is obtained by distilling the fermented grape pomace—using steam distillation or with the controlled addition of water in the still—and may include small amounts of naturally fermented wine lees (fecce liquide) from Barolo DOCG production, within regulated limits.