Obtained from selected fresh pomace of Schioppettino grapes Cru Nonino Selection 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 Schioppettino grapes Cru Nonino Selection 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.
Wide and round with a fragrance of spices.
Selected and destalked pomace, harvested fresh and soft, of Schioppettino grapes Cru Nonino Selection Friuli.
Produzione limitatissima, millesimata e numerata, strettamente dipendente dalla vendemmia d’annata.
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.
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.