Rinse grapes, pluck from stems and place in prepared jars.
Peel ginger and cut into slices. Break cinnamon stick into pieces. Place orange zest, ginger, sugar, 100 mL (approximately 3-1/3 ounces) water along with wine in a pot. Bring to a boil, stir once and remove from heat. Add grappa. Pour over grapes so they are covered. Seal jars immediately.
Infuse at least 5 days before serving.