It is obtained distilling separately white grapes of Monovitigno® Moscato, Malvasia and Ribolla. @ Fragrant, crystalline and slightly aromatic.
I Vigneti Monovitigno® are differentiated from the Cru Monovitigno® by the fact that pomace comes from a single grape variety which is linked to more dedicated production zones and by the non hand-made bottling technique. @ The Grape Distillate combines within it the elegance of wine distillate and the character of the Grappa. ÙE / Grapes in the language of Friuli.
27th November 1984: Benito and Giannola Nonino created the Grape Distillate ÙE® by distilling the skin, pulp and grape juice in a single operation. Ministerial Authorization for the production of Grape Distillate (D.M. 20.10.84) was granted following a specific request by the Noninos. @ The success of this distillate over the years has been such that it has persuaded Italian and foreign distillers to follow the Nonino model.
Monovitigno® white grapes
Discontinuous with head and tail cutting, in copper steam stills.
Bottle in transparent glass 350, 500, 700 and 2000 ml.
It should be served at about 12°C in an icy open tulip shaped glass.
Fresh, fragrant, crystalline and slightly aromatic.
Selection of white graped of different Monovitigni® like Malvasia, Moscato and Ribolla harvested fresh, perfectly ripe to keep intact the fragrances and flavors of the vine variety of origin.
Production strictly dependent on the individual 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 the removal of the heads and the tails in special artisanal batch steam stills created by Benito Nonino for the distillation of grapes. The distillation happens very slowly to allow the volatile components, responsible for the perfumes, a proper evaporation period and subsequent condensation, in order to keep intact the precious organoleptic characteristics of the chosen vines varieties.
Fresh, fragrant, crystalline and slightly aromatic, with a particular elegance which is inherent in the grapes from which it comes.
ÙE® Uvabianca® should be served at about 12° in an iced open tulip shaped glass. Before tasting, ÙE® Uvabianca® should rest in the glass for some minutes: taking oxygen the fragrances are exalted and the nose-palate harmony is completed.
Barman Antonio Di Franco, Hotel de la Poste di Cortina d’Ampezzo - Italy
Le Lion Bar de Paris
ÙE® Uvabianca® can be added to enhance all cream cakes, cream in general (both crème anglaise and whipped cream) and ice-cream. It is excellent on a fresh fruit salad or in a sorbet.