Grappa | matured

Natural distillate matured in barriques and small wooden barrels from selected soft vintage marc from Friuli. Distillation with separation of the first and last run in exclusive copper steam stills.

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

This rare, artisanal grappa from Felsina is crafted from the finest Sangiovese pomace from the legendary Fontalloro estate. The fresh, carefully selected vinacce are distilled using traditional steam distillation in a discontinuous copper still (Brennhut), a centuries-old art that achieves the highest concentration whilst preserving elegance. Following gentle distillation, the grappa is aged for approximately 10 years in small oak casks, relying on natural decanting without chilling or mechanical filtration. This patient ageing process respects the delicate balances that develop during the long period of rest in the casks. A mark of true mastery.

This artisanal grappa is produced by slow bain-marie distillation using the discontinuous method from selected Glera marcs from the estate's own Prosecco Superiore DOCG production. The pressed marcs are immediately taken to the distillery, where they arrive fragrant and fresh. After maturing in steel tanks, the grappa rests for at least 24 months in barriques made of first-class French oak and acacia wood, where it acquires its beautiful amber hue and great finesse and softness. Fine fragrance of apricots, vanilla and honey, of medium strength on the palate, very soft and full, with remarkable length. SUPERIORE.DE

Giare - exclusive grappa aged for 36 months in small oak barrels. Marzadro dedicates this noble distillate to the memory of the women condemned to death for witchcraft in the village of Giare in the municipality of Nogaredo in 1646.

AnticaCuvée is a fine, very aromatic Riserva. Nonino uses the traditional still for distillation. The inviting, clear amber colour is the result of ageing in small barrels. The cuvée is given a very special flavour by the small but significant addition of young grappa, which matures for a year in Limousin barriques. Fruity, warm, velvety and long-lasting. SUPERIORE.DE

After gentle distillation in small copper stills, the grappa matures for at least three years in used Ornellaia barrels (twice as long as prescribed) before being blended with grappas from older stocks to give it an extra measure of depth and character. With soft aromas, silky texture and golden colour, Eligo dell'Ornellaia Grappa Riserva is of noble style and unique provenance. An enveloping, warm bouquet of ripe grapes and toasted oak. Very pleasant and full on the palate with a long, harmonious aftertaste. SUPERIORE.DE

Oltre il Vallo - a brandy that matures for 24 months in oak casks and 6 months in single malt Scotch whisky casks. It combines the Highlands and Monferrato, as the casks come from the oldest and most renowned distilleries in Scotland: Lagavulin, Caol Ila and Mortlach, which wrote the history of the best Scotch whisky.

The Bolognas – pioneers of Barbera from Piedmont – have their Grappa Invecchiata di Bricco dell'Uccellone produced every year, as befits their status, by the renowned Distilleria Berta. Made from the pomace of the Bricco dell'Uccellone, distilled using the classic, batch method by the Berta grappa dynasty in Mombaruzzo, Piedmont, and matured in the very same wooden casks that previously held the coveted and avant-garde Barbera wine. Only around 4,000 bottles of this fine spirit are produced per vintage.

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.

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.

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

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.