From grape to glass. Discover a taste for grappa in autumnal Mendrisiotto.
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Intro
Once the grape harvest is over, grappa time begins in Ticino. The spirit is considered the perfect end to a good meal and is the result of a painstaking production process. This noble tipple is waiting to reveal its secrets in Mendrisiotto, among the golden vineyards and picturesque villages.
Mendrisiotto and Basso Ceresio
Welcome to the southernmost part of Switzerland – the Mendrisiotto region is well-known for its inviting nature reserves and impressive gorges. Here, sunny vineyards alternate with picturesque villages. Monte San Giorgio – a UNESCO World Heritage site – and Monte Generoso offer wonderful views.
Hint
What is grappa?
Grappa has a long tradition in Ticino. The story goes that this high-proof drink is good for many ailments – from coughs to digestive problems or muscle aches. The distillation technique for grappa was brought to Italy in the Middle Ages, from where it later found its way to Ticino. The term “grappa” may only be used for this type of spirit, and only in Italy and Italian-speaking Switzerland.
Grappa is part of our tradition and even my nonno (grandfather) always had a bottle with him at home.
How is grappa made?
Grappa, also known in technical terms as pomace brandy, is neither produced directly from the harvested grapes nor from the wine. After the grapes have been harvested and turned into wine, so-called press residue – mostly skin and seeds – is left behind. This is distilled and processed into grappa.
In the old days, what was known as the pomace was distilled right outside the wineries on a special cart that travelled from winery to winery after the harvest. Due to the introduction of distilling licenses, this practice was banned and is now only allowed in official distilleries. There are only four distilleries in the canton of Ticino, one of which is the Jelmini distillery in Mendrisio. Here, Pierluigi Jelmini distils the fermented grapes in impressive-looking copper stills.
Offering guests a glass of grappa is always a nice gesture.
The Cadenazzi winery
The Cadenazzi winery is a family-run business in Corteglia, Mendrisiotto. This is where Davide Cadenazzi now cultivates ten hectares of vineyards, which he took over from his father Carlo. His “Carlor” grappa – a play on words made up of Carlo and “oro” (gold) – is best tried at a tasting. In addition to wine and grappa, Cadenazzi also keeps suckler cows and produces his own salami.
Davide Cadenazzi is dedicated to living in harmony with nature, which is why he is committed to reducing the use of pesticides in agriculture. His sister Ilaria and his nephew Matteo actively support him in the business. “Who knows, one day hopefully Matteo will take over the business,” says Davide Cadenazzi enthusiastically. The winery would then pass to the third generation of his family.
A good grappa is like a good dessert – it is the thing that is remembered in the end and that enhances an evening.
The perfect way to round off a trip to Mendrisiotto
Mendrisiotto enjoys a mild and long autumn. When the vineyards turn golden yellow, you can enjoy a wonderful autumn walk here and visit picturesque villages. The best way to round off an excursion is with a tasting at Davide Cadenazzi’s winery. Here, guests can try four different kinds of grappa, alongside delicious regional snacks. There is a lot to learn about the production of this eau de vie.