Grappa

It is the oldest and most traditional distillate of Northern Italy and is obtained by distilling the solid part of grapes: pomace.

On 1st December 1973, Benito and Giannola Nonino created the single varietal Grappa, Monovitigno® Nonino, by distilling the pomace of Picolit grapes on its own, 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.

I Vigneti Monovitigno®

They are differentiated from the Cru Monovitigno® by the fact that the pomace comes from a single grape variety which is linked to more dedicated production zones and by the non hand-made bottling technique. Production strictly dependent on the individual year’s harvest.

Il Merlot

Pure, soft and round with scents of rose petals and cherry stones. On the nose it recalls the smell of grape must being pressed.

Features

Primary product

The pomace, collected when it is fresh and soft, is selected from Merlot grapes from vocated areas.

Alcoholic content

41% vol

Fermentation

In stainless steel tanks under vacuum and in a controlled temperature environment. This is followed immediately by distillation in order to avoid harmful secondary fermentations.

Artisanal Distillation

Batch method with the removal of the heads and the tails in artisanal batch steam stills renovated by Benito Nonino.

Production

Limited and strictly dependent on the individual year’s harvest.

Maturation

From six months to a year in a stainless steel tank.

Bottling

100, 350, 375, 700, 750, 1750 and 2000 ml bottled in transparent glass (not hand-made).

Packaging

Individually packaged for 100, 350, 375, 700, 750, 1750 and 2000 ml
6 bottle cartons for 100, 350, 375, 700 and 750 ml bottles.
1 or 4 bottles carton for 1750 and 2000 ml bottle.
Single wooden cases for all sizes.

Optimum Temperature

About 12° C or in an ice glass with an open tulip shape. The aged distillates should be served at room temperature in wide balloon-type glasses.

Tasting

Before tasting, Grappa should be allowed to rest in the glass for some minutes: on exposure to oxygen the perfumes are enhanced and the nose/palate harmony is perfected.

When to drink it

Thanks to its particular elegance and persistency, drunk, sipped or lingered over at the end of a meal or at any moment of the day it is a source of real pleasure! 

In cooking

One or two spoonfuls of Grappa Nonino Monovitigno® can be added after toasting the rice, to enhance the aroma of a risotto or when roasting meat you can pour in a small glass of Grappa Nonino half-way through the cooking.