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Grappa

Fragolino Cru

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.
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  • Primary Product:

    Selected pomace of Fragola 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:

    Particular, aromatic. It reminds blueberries and soft fruit.

Primary Product

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.

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.

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Sensations

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.

Packs

Fragolino Cru available in the WOOD 3 package, which can contain, upon request, a choice of 3 blown glass phials 200 ml of Grappa Cru Monovitigno®.
Fragolino Cru available in a plexiglass package consisting of 6 Grappa Cru Monovitigno® in 200 ml blown glass phials obtained from autochthonous Friulian vine varieties.
Fragolino Cru individually available, in the 700 ml capacity, in a decorated cardboard frame, gold color interior.
Find out our packages

Mixed fruit

cocktail

Nonino Cool

Capo Barman Gennaro Florio, B-Bar Lounge Hotel Bauer, Venice - ItalyCreated by Gennaro Florio of the B-Bar Lounge Hotel Bauer in Venice, this fresh and balanced cocktail is perfect for an elegant evening together with friends.
How to

Apple, melon and pumpkin

Decorate with peels of apple, melon and pumpkin

cocktail

Passion Nonino

Barman Mirko Falconi, Gritti Hotel, Venice - ItalyWith this soft and sensual cocktail, with the extraordinary scent of blueberry and soft fruit of ÙE® Nonino Monovitigno® Fragolino, Mirko Falconi of the Gritti Hotel in Venice obtained the victory of the Nonino Competition UKBG 2008 (The United Kingdom’s Bartender’s Guild).
How to

Basil and orange

Garnish with small, fresh basil leaves and 1/2 slice of orange

cocktail

Sicily

Patricia Richards, Bartender, Health & Wellness Chair at the United States Bartenders' Guild - Las VegasThe fragrance of citrus fruit and the delicate scent of basil join the elegance of Grappa Nonino Cru Monovitigno® Fragolino.
A surprising and exciting cocktail.
How to

Combinations

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.

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