Grappa

One grape variety bears the name of its creator: in 1882, Hermann Müller crossed Riesling Renano with Madeleine Royale in Thurgau, Switzerland. The globetrotter only found his true home in the Alps – nowhere does Müller Thurgau thrive better than in the Val di Cembra, where terraced steep slopes between 500 and 800 metres above sea level combine porphyry soils with extreme day-night fluctuations. It is precisely these grapes that Nonino chooses for one of its rarest cru grape brandies. Unlike grappa, the whole fruit is distilled here – peel, pulp and juice together – using the method that Benito and Giannola Nonino invented in 1984 and christened ÙE: Friulian for grape. Fermentation takes place anaerobically in stainless steel, distillation slowly in copper steam stills.

For the production of Badia a Coltibuono Grappa Riserva, our own Sangiovese marcs are distilled by hand at low temperature with indirect steam after a gentle pressing. This process preserves the aromas of the fresh marcs in the grappa. The grappa is produced at the Nannoni distillery in Paganico, where many of Italy's best wine producers have their grappa distilled.

Among the red Bordeaux grape varieties, Cabernet Franc is the most poetic: less vigour than Cabernet Sauvignon, but more fragrance, more herbs, more finesse. In Friuli, where it is rooted in the Grave soils, it has its own unique character – and it is precisely this that Nonino captures. Only Cabernet Franc grapes from the Grave del Friuli are used for this rare cru grape brandy, harvested when perfectly ripe and distilled as a whole fruit: skin, pulp and juice together, using the ÙE method invented by Benito and Giannola Nonino in 1984.

The same pear, a different way. What happens when Il Pirus is not left to rest in stainless steel, but instead aged in French oak? The experiment began on 7 January 2016: Pear Acquavite made from selected Williams went into Limousin barrique no. 3062, sealed in maturation cellar no. 5 under the supervision of the customs authorities. Two years later, on 22 May 2018, the seal was broken – 181 Liters of pure alcohol, enough for just 828 numbered bottles. Crystalline clarity has become intense amber.

On 27 November 1984, Benito and Giannola Nonino made history: with special ministerial authorisation, they distilled not just pomace but the whole grape for the first time – peel, pulp and juice combined. The ÙE was born, a completely new distillate beyond all categories. This Anniversary Edition combines the monovitigni Ribolla, Moscato, Malvasia and Merlot, distilled as single varietals and matured for five years in Limousin, Nevers and ex-sherry barrels.

Moscato Giallo was one of the first grape varieties chosen by Nonino for its exclusive cru line of grape brandy – and for good reason. This golden yellow variety of the Muscat family has an aromatic potential that comes to full fruition in the distillate. The grapes come from Besenello in the Lagrein Valley, the southern tip of Trentino, where the Vallagarina combines an Alpine climate with Mediterranean influences. Harvested at perfect ripeness and processed immediately, they undergo the ÙE method: the skin, pulp and juice are distilled together, slowly, in Benito's copper steam stills.

Of all the grapes that Nonino distils for its cru line, none is as closely associated with the family as Fragolino. It grows on the company's own vineyard in Buttrio – the 40-hectare experimental garden in the heart of Friuli, which the Noninos planted with almost forgotten indigenous grape varieties. The name reveals the secret: Fragola means strawberry. This rare hybrid vine carries the flavour of wild wild strawberries – a flavour that is banned for wine production in the EU, but is fully justified in distillates. What is not allowed in wine becomes a revelation in ÙE. The whole grape – skin, pulp and juice – passes through Benito's copper steam still.

No grape variety bears its origin as confidently in its name as Traminer. Whether it really comes from the South Tyrolean village of Tramin or is actually older – its aromatic signature is recognised worldwide. It is one of the founding members of the Nonino cru line: Moscato Giallo, Verduzzo and Traminer were the first to be selected by Benito and Giannola for the ÙE experiment. The grapes grow in Cà Viola in Friuli, at an altitude of 500 metres, where cool nights concentrate the aromas. Harvested at perfect ripeness and processed immediately, they undergo the characteristic ÙE process: skin, pulp and juice distilled together.

Aqua Vitae is the result of the collaboration between Distilleria Artigiana di Gioacchino Nannoni, which directly takes care of the entire process of distillation, maturation and bottling, and Azienda Agricola di Montevertine, which supplies the Sangiovese marc from the vineyard "Le Pergole Torte". After steam distillation, the wine is matured for about four years in oak Caratelli casks. Amber in the glass, soft, warm, intense and gently enveloping on the nose and palate - stylistically it is more like an Armagnac than a grappa. SUPERIORE.DE

The 30th vintage grappa is here: Amber-coloured in the glass like warm, shiny gold. The bouquet is delicately spiced with cedar wood, vanilla, cinnamon, cocoa and coffee, as well as delicate notes of candied fruit, a little honey and a fragrant, sweet hint of jasmine. Powerful on the palate, structured with a soft fullness; fine varietal fruit and herbal aromas blend very elegantly with warm spicy barrique notes, with a long final with a hint of aniseed and liquorice - a truly majestic grappa! SUPERIORE.DE

The brilliantly clear Grappa Cru Monovitigno Pignolo was produced in very limited quantities and bottled in 150 numbered decanters with a vintage label, exclusively available only at SUPERIORE.DE It is a single-varietal grappa made from marc of the rare Pignolo grape from the Nonino vineyard in Buttrio in Friuli. It is rich, elegant and velvety smooth with a pronounced wild berry flavour.

When Benito and Giannola Nonino distilled the first single-varietal grappa on 1 December 1973, they had no idea that they were starting a revolution. The simple farmer's brandy became a cultivated distillate – and the Riserva line epitomises this claim to perfection. For the "3 anni", selected vinacce of white and red grapes from Friuli are distilled in the house's characteristic copper steam stills – discontinuously, separating the first and last run, so that only the centrepiece reaches the barrel. There, the distillate matures for 36 months in Limousin and Nevers barriques and former sherry casks, under customs seal and permanent monitoring.

Amber-coloured grappa made from the marc of selected grapes from Friuli with an ageing period of eight years in small barrels of various woods. Soft, elegant bouquet, complex, velvety and persistent on the palate. We discover fruity and floral notes, vanilla and almonds, dried fruit and grapes. Serve this fine Riserva at room temperature in balloon-shaped glasses and allow the distillate to rest in the glass for a few minutes to allow the flavours to come into their own in full harmony. No added colourings. SUPERIORE.DE

On 27 November 1984, Benito and Giannola Nonino created something that had never existed before: ÙE, a grape brandy distilled together from the skin, pulp and juice. Not grappa, not brandy – something unique that combines the elegance of one with the character of the other. They had to fight for ministerial authorisation; today, half the distilling world follows their model. This Gran Riserva continues the legacy: exclusively Monovitigno Merlot from Friuli, harvested at optimum ripeness and processed immediately. Fermentation takes place anaerobically in stainless steel, distillation slowly in Benito's specially designed copper steam stills. Then the journey begins in the sherry casks from Jerez de la Frontera – for twelve years under customs seal, without a drop of colouring.

Aristocratic! The whole world regards Picolit as "la Regina delle Grappe" due to its character, harmony and the emotions it evokes with every sip. Pure and crystalline, its nose is reminiscent of full honeycombs, acacia flowers, ripe quinces, fresh Moscato and freshly picked figs. In the mouth, the sensations of the nose are confirmed with the additional flavour of bread crust. Very persistent aftertaste. SUPERIORE.DE

SoloPerGian is not just a grappa, but the successful union of Tre Soli Tre, Roccanivo and Bric del Gaian, aged for 10 years in 1,200- and Liters barrels. And the name SoloPerGian is also the name of a non-profit foundation for craftsmen and those who are (still) willing to learn a craft.