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"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".

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Italy extends over 10 latitudes – from continental climate to subtropical climate?