M�rke: Nonino

Harmonious blend of Monovitigno® Grappa Pinot, Friulano and Malvasia. On the nose it is soft and lightly aromatic, floral, with the smell of pastries. In the mouth it is persistent and has great personality.

Grappa Vendemmia Nonino is a distillate with a hugely attractive personality that owes its fascinating, sometimes almost arrogant, character to its elegance and wealth of aromas. It reflects its distinctive background, the story and the customs of the Nonino Family tradition whence it originates.

FEATURES
Primary product
Carefully selected good quality pomace, collected when it is fresh and soft from singles vines Monovitigno® Pinot, Friulano and Malvasia.

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.
* Methyl alcohol reaches high levels in pomace which undergoes a lengthy period in tanks or silos. 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).

Production
Limited and strictly dependent on the individual year’s harvest.

Maturation
From six months to a year in stainless steel tanks.

Alcohol content
40% vol

Tasting
It is best served at about 12°C in a glass with an open tulip shape. Before tasting, Grappa Vendemmia Nonino should rest for a few minutes in the glass. By oxygenating it, the perfumes rise up and perfect nose/palate harmony is achieved. On the nose it is soft and lightly aromatic, floral, with the smell of pastries. In the mouth it is persistent and has great personality.

When to drink it
Grappa Vendemmia Nonino when drunk at the end of a meal as a digestif can be the pretext for an encounter, a party or a seduction, it is almost a rite!