If the production of grappa equals the production of wine in terms of quality, it is on the contrary decisively more modest in terms of quantity. Grappa is a loyal friend to the mountain dweller, an ideal digestive liqueur after rich meals based on local specialties.

The particular type of production and a special regional regulation allow, within certain limits, the distillation of pomace for the use of the family. The alembics and other tools of the trade are at work in the late Autumn (November and December) and, together with relatives and friends, almost following a ritual-like procedure, the production of this transparent nectar, with its subtle fragrance and dry taste, begins.

At present industrial production works side by side with family tradition, allowing a widening of the range whilst still respecting the ancient methods which give to the distillate a unique taste and genuineness.

Since March 2023, the European Commission has approved the inclusion of the "Grappa della Valle d'Aosta - Grappa de la Vallée d'Aoste" in the Register of PGIs, or protected geographical indications.
The "Grappa della Valle d'Aosta" is obtained exclusively from grapes produced and processed in the territory of the Aosta Valley region..
The production takes place, as tradition dictates, by direct distillation of the pomace in small discontinuous artisan stills.

The aromatic sensations that grappas provide are those characteristic of the original vines, which translate into floral, balsamic and fruity notes.
Grappa is excellent after a good meal, at room temperature or hot; it is often added to coffee and is used as an ingredient in the preparation of Aosta Valley coffee. An excellent combination for those with a sweet tooth is with dark chocolate.