Grappa di Barolo is grappa from the Piedmont wine region of north-western Italy. It is distilled from grape marc resulting from Barolo wine production.

Grappa is a classic Italian grape spirit, produced primarily in regions such as Veneto, Tuscany and Piedmont. As the drink is distilled solely from leftover pips and skins, its organoleptic qualities depend more on the skill and care of the distiller than the abilities of the grape grower or winemaker. However, the most complex examples require marc of a very high standard.

Here, the famous quality of Barolo's Nebbiolo grapes plays a part. Grown and vinified under some of the tightest production restrictions of any DOCG, the grapes are typically of a very high grade indeed.

Barolo's wineries have long produced Barolo Chinato, an aromatized wine made by soaking chincona bark (the source of quinine) in Barolo wine. Chincona bark is also used in Barolo as an aromatic agent for the local grappa, creating Grappa Chinato (pronounced keen-'ato).

Other Italian grappas of note are Grappa di Amarone, from Veneto's Valpolicella wine region and Tuscany's Grappa di Brunello, from the famous hillside vineyards of Montalcino.