Grappa

The distilled legacy of a legendary wine. The marc of Capo di Stato – cabernet Sauvignon, Merlot, Cabernet Franc and Malbec from the Ferreto soils of Montello – are distilled using the traditional discontinuous method in a water bath. The gentle bagnomaria process in small copper stills preserves the soul of the Bordeaux blend that Charles de Gaulle once considered a great Frenchman.

Chardonnay is considered a chameleon among grape varieties – adaptable, malleable, ready for any interpretation. But what happens if it is denied precisely this transformation? When the pomace is processed fresh and soft, fermentation takes place anaerobically in stainless steel, distillation is slow in Benito Nonino's copper steam stills – and then: no wood, no colouring, just rest in neutral steel? The result is crystalline clarity. Bright fruits unfold on the nose – apple, pear, a hint of freshly baked bread. The palate reveals the harmonious softness that characterises Chardonnay when it is given space rather than direction. The finish is gentle and lingering. Served at 12°C in a tulip glass, this grappa reveals the essence of the grape variety – unadulterated and self-confident. SUPERIORE.DE

Grappa Monovitigno Il Prosecco Bianco is the ideal summer grappa: fresh, floral and with a playful flavour. Excellent enjoyment at a serving temperature of 11 degrees and also brilliant for the preparation of many cocktails. SUPERIORE.DE

Chardonnay is one of the few white wine varieties that benefit from ageing in barriques – both in the wine and in the distillate. Nonino utilises this knowledge to create a grappa that perfectly balances the character of the grape variety with the maturity of the wood. Fresh Chardonnay pomace from Friuli is fermented anaerobically and slowly distilled in Benito's copper steam stills. Then the transformation begins: the distillate rests in small barriques for eight to twelve months until crystalline clarity turns to warm amber.

Sauvignon Blanc is the most expressive of the white grape varieties – unmistakable, self-confident, with an aroma profile that polarises. In wine, it shows its famous "green" notes; in grappa, it reveals a surprisingly different side. Fresh, destemmed pomace from selected growing areas is fermented anaerobically in stainless steel and immediately distilled – slowly, in Benito Nonino's copper steam still, with precise separation of the pre- and post-distillation stages. The result rests in glass balloons until it has found its harmony.

Marzadro's "bivitigno" grappa series, as the name suggests, always consists of two grape varieties that correspond in taste. Distillation is carried out slowly using the hot water bath method in a discontinuous steam still. This preserves all the aromatic substances of the vines and guarantees optimal results in terms of aromas and fragrances.

Marzadro's "bivitigno" grappa series, as the name suggests, always consists of two grape varieties that correspond in taste. Distillation is carried out slowly using the hot water bath method in a discontinuous steam still. This preserves all the aromatic substances of the vines and guarantees optimal results in terms of aromas and fragrances.

Marzadro's "bivitigno" grappa series, as the name suggests, always consists of two grape varieties that correspond in taste. Distillation is carried out slowly using the hot water bath method in a discontinuous steam still. This preserves all the aromatic substances of the vines and guarantees optimal results in terms of aromas and fragrances.

The velvety accessibility of Merlot in wine is translated into unrivalled roundness in grappa. The Noninos select only fresh, soft vinacce from Friuli for this – the grapes are destemmed and processed immediately before undesirable secondary fermentation can set in. Fermentation takes place in temperature-controlled stainless steel tanks in the absence of air. The family then distils the wine slowly and discontinuously in their copper steam stills so that only the core reaches the bottle. After six to twelve months of resting in stainless steel, the distillate retains its crystalline clarity.

In 1973, Benito and Giannola Nonino revolutionised the world of grappa: for the first time, pomace was distilled in a single variety – a concept that is now standard as Monovitigno. Moscato epitomises this principle in its most aromatic form. Fresh, soft vinacce of the Moscato grape from selected growing regions ferment in temperature-controlled stainless steel tanks in the absence of air. The discontinuous distillation in copper steam stills takes place with separation of the first and last run-off – only the centrepiece reaches the bottle. Maturation in stainless steel preserves the freshness and clarity typical of the variety.

Five years of patience transform strength into velvet. This Riserva matures for sixty months in the same French barriques that previously housed the Capo di Stato – a double legacy of wine and wood. Where the young grappa is crystal clear, the Riserva is a deep amber colour with copper reflections. The nose reveals what only long ageing can give: cocoa, leather, liquorice, cherry and blackcurrant. Silky softness and elegance on the palate, with a clean final in which the oak confirms the fruit rather than masking it. At 45% vol. it is a gentler drinker than its younger sister. The label bears Zancanaro's equivalent: "...et pour Monsieur la Bombe" – once created for President de Gaulle. The perfect accompaniment to a mild cigar or dark chocolate of the finest quality. SUPERIORE.DE

In memory of grandfather Antonio, the Nonino family celebrates a return to its origins with Amaro Nonino Quintessentia by creating a Riserva for the first time in 2021, which undergoes more than 24 months of natural ageing in oak barriques and small casks. Antonio Nonino, the third generation of the distiller family, used to store Amaro Carnia in small wooden barrels; steel was prohibitively expensive at the time. Through contact with the oak, the liqueur was enriched with new notes and aromas. Although there are no clear regulations for the maturation of liqueurs, in line with the Nonino philosophy, maturation takes place in the dedicated cellar, sealed and under constant supervision by the customs and monopoly office.

ÙE – is what the grape is called in Friuli. And that is precisely the difference: while grappa is made from the pomace, Nonino distils the whole fruit for the ÙE – peel, pulp and juice together. The result combines the elegance of a brandy with the character of grappa. On 27 November 1984, the Nonino family created this new category and obtained ministerial approval. Today, distillers all over the world follow their model. For Uvabianca, they choose three aromatic white grape varieties: Moscato, Malvasia and Ribolla. Each is fermented separately and distilled in Benito's copper steam stills; the three distillates are only combined after maturation.

Elisi is a barrique-aged blend of grappas from different vintages and grape varieties. The marc from Barbera, Nebbiolo and Cabernet Sauvignon give this grappa elegance, finesse and complexity. SUPERIORE.DE

What remains when the Prosecco goes into the bottle? The Glera marc – aromatic, fresh, full of potential. Nonino recognises this value and transforms it into a grappa that combines the lightness of Prosecco with the depth of barrique ageing. Fresh, destemmed vinacce from selected growing areas are immediately fermented and distilled in Benito's copper steam stills. Then 24 months begin in barriques and small barrels under customs seal – time enough to turn clarity into warm amber with golden reflections. The result is soft and floral: green apple and almond blossom are reminiscent of the original grape, before subtle notes of vanilla and chocolate join in. Creamy and flattering on the palate, with a hint of milk chocolate on the long finish. SUPERIORE.DE

The foundation of the Elena Spirits range – the Vermouth di Torino Rosso. Not a limited vintage Vermouth like the Superiore variants, but an elegant, harmonious product that combines tradition and future. The basis? High-quality Piedmontese wines – first and foremost the famous Langhe Nebbiolo "Perbacco" from Vietti, complemented by other Nebbiolo wines. In addition, 30 natural botanicals and herbs from Piedmont, which are cold macerated in alcohol for three weeks. The extract is blended with the Nebbiolo and matured for 50 days in stainless steel tanks.