“Still sends chills down my spine when I taste it. The prototypical grappa of this generation and probably of one to two generations to come… @ The most harmonious unaged grape-based spirit that I know. Perfection from the alluringly nuanced bouquet to the firm, tight-as-a-drum but bountiful taste that lasts and lasts… @ Superlative; an elixir of the top echelon”. F. Paul Pacult, Spirit Journal – June 2011

Grappa Nonino Cru Monovitigno Picolit per i 50 anni della Rivoluzione della Grappa

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.

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 Picolit grapes Cru Nonino Selection Friuli.

  • Artisanal Distillation

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

  • Alcohol Content

    50% vol.

  • Bottling

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

  • Taste Sentation

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

  • Tasting

    Aristocratic, elegant and crystal clear.

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20 MAGGIO 1962

Benito marries Giannola Bulfoni. Together they embark on passionate research, striving to turn Grappa from a “Cinderella” into a “Queen”.


Giannola and Benito, in order to clear grappa from the prejudice of "firewater that burns hunger," begin to indicate on the labels of their grappas, obtained from the distillation of pomace from wineries chosen because more prestigious: the vintage, the quintals distilled, the liters obtained and the bottle number. A path of research that would lead to the creation of the first single variatal Grappa, the Monovitigno® Nonino.

Giannola e Benito Nonino con Grappa Cru Monovitigno Picolit
1° Dicembre 1973

Ten years of studies, research, tests and tastings bring the winning idea. The awareness that each grape variety has different and extraordinarily recognizable characteristics urges to go against tradition, selecting for the first time the skins of a single grape variety to be distilled: Picolit. "I remember that day perfectly. The grappa came out drop by drop, I collected it up in the palm of my hand, immediately finding the scent of acacia honey, quince apples ... The same scents of the vineyards from which the grape skins came", quoting Giannola Nonino from History of a Passion. The first Grappa Monovitigno® is born. The Nonino revolution begins as well as the redemption of Grappa to conquer the world.

Primary Product

Selected and destalked pomace, harvested fresh and soft, of Picolit grapes Cru Nonino Selection Friuli.
Picolit is a very rare, typical varietal of Friuli and has a proclivity to shatter.

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.


Aristocratic elegant and pure; unique in its balance and elegance. Crystal clear, its fragrance reminds the honeycomb full of honey, a clear scent of acacia flowers and ripe quince apples, of fresh muscatel and just collected figs. In the mouth it clearly confirms the fragrances with the addition of the taste of bread crust. Persistent.


Drunk, sipped or savored at the end of a meal or at any moment of the day, it is a source of real pleasure! @ The coupling with San Daniele raw ham and fig mostarda is really surprising.