At the end of the distillation process, a distillate with very high alcoholic content is obtained (typically between 65 and 85% alc./vol.), and therefore not yet suitable for consumption and being enjoyed. The next stage consists of reducing the alcoholic content which, in Grappa, can vary between 37.5 and 60% alc./vol..
The alcoholic content is reduced by adding distilled or demineralised water to the distillate until obtaining the required strength. The alcoholic content is a choice made by the producer and also according to the type of Grappa; the strength must be balanced with all the other volatile components without "burning" too much and covering the aroma.