Grappa aged between 12 and 18 months in oak barriques. Lightly amber after time spend in wood. Refined and elegant with a light scent of vanilla, characteristics of oak wood.
The pomace, collected when it is fresh and soft, is selected from red and white grapes of the Grave and Colli del Friuli
Between 12 and 18 months in oak barriques.
In stainless steel tanks under vacuum and in a controlled temperature environment. This is followed immediately by distillation in order to avoid harmful secondary fermentations.
Artisanal Batch Distillation Immediately After The Fermentation:
Distillation is the process that allows the extraction of alcohol from pomace. The fresher and softer the pomace is, the better the final Grappa will be. Thanks to Benito Nonino’s constant innovation and research, the Nonino distillery owns 66 steam batch stills which offer appropriate distillation allowing for the elimination of the heads and tails and the pure selection of the heart of the Grappa. These stills, in action 24 hours a day from September to November, allow the Noninos to distil healthy pomace immediately after fermentation, at the same time as the harvest and to prevent the formation of methyl alcohol* and the subsequent need for demethylization. Those distilleries which, unlike Nonino, choose to distil the pomace after a lengthy sealed fermentation, will have to work with a primary product that has undergone secondary fermentations characterized by bad odours and flavours and which have a high concentration of methyl alcohol, necessitating the use of a demethylization column. This is why the Noninos have elected to distil the pomace immediately, despite incurring higher production costs, in order that they may ultimately obtain Grappa of supreme quality and purity.
Methyl alcohol reaches high levels in pomace which undergoes a lengthy period in tanks or silos before being distilled. The demethylization column is used in both artisanal and industrial distillation when the pomace, instead of being distilled immediately after fermentation, undergoes a lengthy period in tanks or silos. This type of column, besides eliminating the methyl alcohol formed in the pomace, “radically changes the organoleptic characteristics of Grappa because together with methyl, a great number of esters, acetals and other micro-compounds which pleasantly characterize Grappa itself are removed” (De Rosa/Castagner 1994).
Dependent on the individual year’s harvest.
700 ml bottled in transparent glass, not hand-made.
Individually packaged upon request. 6 bottle cartons.
Before tasting, Grappa should be allowed to rest in a special glass with an open tulip shape for some minutes: on exposure to oxygen the perfumes are enhanced and the nose/palate harmony is perfected.
When To Drink It:
Thanks to its particular elegance and persistency, drunk, sipped or lingered over at the end of a meal or at any moment of the day it is a source of real pleasure!
Aged varieties are perfect to conclude a meal even coupled with cheese, foie gras, chocolate, dry or cocoa based sweets; perfect if accompanied with a good cigar and to be savored with friends.