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Mrke: Nonino
Grappa obtained from white and red pomace .
Elegant and typical.
FEATURES
Primary product
Fresh, soft, selected and de-stalked pomace of white and red grapes.
Fermentation
In stainless steel tanks under vacuum and in a controlled temperature enviroment, 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 from and improvement of 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 the Noninos, 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.
Production
Dependent on the individual year’s harvest.
Maturation
From six months to a year in stainless steel tanks.
Alcohol content
50% vol
Optimum temperature
It should be served at 12°C in a glass with an open tulip shape.
Tasting
Before tasting, Grappa should be allowed to rest in the glass for some minutes: on exposure to oxygen the perfumes are enhanced and the nose/palate harmony is perfected.
When and how to drink Grappa
Its particular elegance and personality is the perfect end to a meal, perhaps accompanied by a good cigar or to be savoured with one’s friends.
Grappa obtained from white and red pomace .
Elegant and typical.
FEATURES
Primary product
Fresh, soft, selected and de-stalked pomace of white and red grapes.
Fermentation
In stainless steel tanks under vacuum and in a controlled temperature enviroment, 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 from and improvement of 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 the Noninos, 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.
Production
Dependent on the individual year’s harvest.
Maturation
From six months to a year in stainless steel tanks.
Alcohol content
50% vol
Optimum temperature
It should be served at 12°C in a glass with an open tulip shape.
Tasting
Before tasting, Grappa should be allowed to rest in the glass for some minutes: on exposure to oxygen the perfumes are enhanced and the nose/palate harmony is perfected.
When and how to drink Grappa
Its particular elegance and personality is the perfect end to a meal, perhaps accompanied by a good cigar or to be savoured with one’s friends.
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