Product Description
Details
Fermentation
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 Distillation
Batch method with the removal of the heads and the tails in artisanal batch steam stills renovated by Benito Nonino.
Production
Limited and strictly dependent on the individual year’s harvest.
Maturation
From six months to a year in a stainless steel tank.
Optimum Temperature
About 12° C or in an ice glass with an open tulip shape. The aged distillates should be served at room temperature in wide balloon-type glasses.
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.
Cooking Tips
One or two spoonfuls of Grappa Nonino Monovitigno® can be added after toasting the rice, to enhance the aroma of a risotto or when roasting meat you can pour in a small glass of Grappa Nonino half-way through the cooking.