"Pulp" or leftover wine production consisting of stems, seeds, skins and flesh. In the singular form, "Vinaccia". Used to prepare the Italian spirit or 'digestivo' Grappa. In Veneto used "vinacce" from the fermentation vessel from Amarone and/or Ricioto (which contains a portion of wine) to produce Valpolicella Ripasso. This pulp is called "vinacce fermantate".
Did you know?
Italy extends over 10 latitudes – from continental climate to subtropical climate?
Way back in the 6th or 7th century BC, the Greeks planted the grape known today as Aglianico del Vulture, and ever since Basilicata has been on the wine list. The Romans called the region Lucania, named used alternatively today, but the modern name was introduced later, during the times...
Popular wines
Wine dictionary