1. A variety of Italian brandy distilled from grape pomace (the solid remains of grapes left over from winemaking). Grappa is typically fragrant, and varies widely in character depending on the grape varietal and distillation method. Unlike other brandy, grappa cannot legally be produced from grape juice—it must be distilled from the solid remains—and by European law it must be produced in Italy, the Italian region of Switzerland, or San Marino.