Selection of pomace of white and red grapes.
Discontinuous with head and tail cutting, in copper steam stills.
Non manual. Bottle in transparent glass 500 and 1000 ml.
It should be served at about 12°C in an open tulip shaped glass.
Sensual, enveloping and crystalline
The Nonino Distilleries distill the pomace immediately after fermentation, at the same time of the harvest, to keep intact the organopeptic characteristics of the vine varieties of origin..
Production dependent on the individual year’s harvest.
Under vacuum in stainless-steel tanks at controlled temperature, immediately
followed by distillation in order to avoid harmful secondary fermentations.
From six months to a year in stainless steel tanks.
100% Distilled with artisanal method
Batch method in exclusive copper steam stills, the result of Benito Nonino’s innovation and continuous research, which with the elimination of heads and tails allows the selection of the purest part of Grappa: the heart.
Distillation takes place very slowly to allow the volatile components, responsible of the fragrances, a proper evaporation and the consequent condensation preserving the precious organoleptic characteristics of vine variety chosen.
Visual sensation – Crystalline.
Olfactory sensation – Fragrance of grapes.
Taste sensation: Sensual and enveloping.
Before tasting, grappa should rest in the glass for some minutes: taking oxygen the fragrances are exalted and the nose-palate harmony is completed. Serve at about 12°C or in an iced open tulip shaped glass.
To complete a meal, as a liqueur, at any moment of the day as a ‘pleasure’. Grappa Nonino 50° can be added to dumpling dough to make it softer; to risotto to exalt its fragrance in the quantity of one or two tea-spoons after toasting the rice; when cooking quite fat meat, added halfway through cooking in the quantity of a soup spoon.