Obtained from selected fresh pomace of Fragola grapes Cru Nonino Vineyard – Friuli. Very limited, dated and numbered production.
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.
Selected pomace of Fragola grapes Cru Nonino Vineyard - Friuli.
Discontinuous with head and tail cutting, in copper steam stills.
Manual, in flying hand blown phials, dated, with platinum silk-screen. Copper plated stopper.
It should be served at about 12°C or in an icy open tulip shaped glass.
Particular, aromatic. It reminds blueberries and soft fruit.
Selected and destalked pomace, harvested fresh and soft, of Fragola grapes Cru Nonino Vineyard - Friuli.
Very limited, dated and numbered, strictly depending on the 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 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.
Particular, aromatic. It reminds blueberries and soft fruit. 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.
Capo Barman Gennaro Florio, B-Bar Lounge Hotel Bauer, Venice - Italy
Barman Mirko Falconi, Gritti Hotel, Venice - Italy
Patricia Richards, Bartender, Health & Wellness Chair at the United States Bartenders' Guild - Las Vegas
Thanks to its aromatic richness Grappa Cru Monovitigno Fragolino can be added to enhance allice-cream. It is excellent on a fresh forest fruit salad or in a sorbet. It is erfect with dark chocolate or chocolate-based desserts.