M�rke: Nonino

Gioiello® Acacia Honey distillate
Individual, with a scent of spices. It perfectly corresponds to the original honey, but with a greater elegance. Typical.

FEATURES
Primary product
Acacia Honey

Alcoholic
37% vol

Fermentation
In stainless steel tanks under vacuum and in temperature controlled conditions.

Artisanal Distillation
Batch method with the removal of the heads and the tails, in special artisanal batch steam stills renovated by Benito Nonino for the distillation of honey. 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 honeys.

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

Production
The production of GIOIELLO®, the honey distillate, is very limited as it is strictly governed by the quality of the honey which must come from ecologically pure environments.

How to serve it
10°C or served in an iced glass with an open tulip shape.

Tasting
Before tasting, Gioiello® 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
To be savoured at any time of day it is beautifully intoxicating, the true source of pleasure. It goes particularly well with those cheeses which have great personalities, with foie gras, with dry desserts and with all desserts based on honey or ice-cream.To enhance its perfume, it can be added to sauces to accompany game, white meats and fish.

drink GIOIELLO®

In the respect of this tradition Giannola and Benito Nonino create:

HOW AND WHY THE NONINOS CAME TO DISTIL HONEY
Many times we wondered why honey had never been considered as a primary product to be used in its simplest form, fermented and distilled obtaining a honey distillate.

On the market there are:
- Hydromel - an ancient alcoholic drink based on honey;
- Honey Grappa - obtained by putting some honey into Grappa;

The distillation of honey presented difficulties especially in the fermentation phase which varies from honey to honey. Only a great amount of experience gleaned over many years of work has allowed the Nonino family the opportunity of making this new extraordinary distillate. Besides the fermentation difficulties, the Noninos had to overcome bureaucratic and ministerial category-related obstacles due mainly to the origin of the primary product. Honey, being of non-vegetal origin, was not regulated.

For this reason, in order to market the Honey distillate, the Noninos had to ask the governing Ministry for the publication of regulations for Honey distillates in the Official Bulletin.