Tradizione Nonino 50°
White Grappa obtained from fresh and soft pomace of white and red grapes. Fragrance of grapes, sensual, enveloping and crystalline.
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Primary ProductSelection of pomace of white and red grapes.
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Artisanal DistillationDiscontinuous with head and tail cutting, in copper steam stills.
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Alcohol Content50% vol.
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BottlingBottle in transparent glass 500 and 1000 ml.
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Taste SentationIt should be served at about 12°C in an open tulip shaped glass.
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TastingSensual, enveloping and crystalline
Primary Product
Selection of pomace varieties of white and red grapes, carefully destalked.
The Nonino Distilleries distill the pomace immediately after fermentation, at the same time of the harvest, to keep intact the organopeptic characteristics of the vine varieties of origin..
Production dependent on the individual year’s harvest.
Fermentation
Under vacuum in stainless-steel tanks at controlled temperature, immediately
followed by distillation in order to avoid harmful secondary fermentations.
Rest
From six months to a year in stainless steel tanks.
100% Distilled with artisanal method
Batch method in exclusive copper steam stills, the result of Benito Nonino’s innovation and continuous research, which with the elimination of heads and tails allows the selection of the purest part of Grappa: the heart. @ Distillation takes place very slowly to allow the volatile components, responsible of the fragrances, a proper evaporation and the consequent condensation preserving the precious organoleptic characteristics of vine variety chosen.
Sensations
Visual sensation – Crystalline.
Olfactory sensation – Fragrance of grapes.
Taste sensation: Sensual and enveloping.
Before tasting, grappa should rest in the glass for some minutes: taking oxygen the fragrances are exalted and the nose-palate harmony is completed. Serve at about 12°C or in an iced open tulip shaped glass.
Cocktail
NoninoTonic®
Nonino Family
Combinations
To complete a meal, as a liqueur, at any moment of the day as a ‘pleasure’. Grappa Nonino 50° can be added to dumpling dough to make it softer; to risotto to exalt its fragrance in the quantity of one or two tea-spoons after toasting the rice; when cooking quite fat meat, added halfway through cooking in the quantity of a soup spoon.
