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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".

Did you know?

That Italy in 2011 was the worlds largest wine producer?