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Grappa


Schioppettino Cru


 
On 1st December 1973, respecting the tradition, Benito and Giannola Nonino created the single varietal Grappa, Monovitigno® Nonino, revolutionizing the method of producing, introducing and packaging Grappa in Italy and throughout the world.
The success of this distillate over the years has been such that it has persuaded Italian and foreign distillers to follow the Nonino model.
It is obtained in limited quantity by distilling the pomace of grapes which have been selected according to the uniqueness of the vine and the production zone, or Cru.
The bottling is handmade using dated hand-blown bottles. Dated, numbered and limited production.
  • Primary Product:

    Selected pomace of Schioppettino grapes Cru Nonino Vineyard - Friuli.

  • Artisanal Distillation:

    Discontinuous with head and tail cutting, in copper steam stills.

  • Alcohol Content:

    45% vol.

  • Bottling:

    Manual, in flying hand blown phials, dated, with platinum silk-screen. Copper plated stopper.

  • Tasting:

    It should be served at about 12°C or in an icy open tulip shaped glass.

  • Taste Sentation:

    Wide and round with a fragrance of spices.

Primary Product


Selected and destalked pomace, harvested fresh and soft, of Schioppettino grapes Cru Nonino Vineyard - Friuli.

Produzione limitatissima, millesimata e numerata, strettamente dipendente dalla vendemmia d’annata.

Fermentation


Under vacuum in stainless-steel tanks at controlled temperature, immediately
followed by distillation in order to avoid harmful secondary fermentations.

Rest


From six months to a year in stainless steel tanks.

100% Distilled with artisanal method


Batch method with head and tail removal, in particular and exclusive copper steam stills renewed by Benito Nonino. 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.

Sensations


Wide and round with a fragrance of spices. It should be served at about 12°C in an icy open tulip shaped glass. Before tasting, Grappa should rest in the glass for some minutes: taking oxygen the fragrances are exalted and the nose-palate harmony is completed.

Combinations


Drunk, sipped or savored at the end of a meal or at any moment of the day, it is a source of real pleasure!