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Nonino Friulana 43

Elegant, classic grappa

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Made with pomace from Friuli Vineyards, the Nonino Friulana 43 has pleasant aromas of licorice, and a bold palate.

TASTING NOTES FROM THE CURATOR

This grappa is made with pomace from white and red grapes from the Vineyards in Friuli, selected and destalked. It’s fermented in stainless steel tanks at controlled temperatures, distilled in copper steam stills, and refined in stainless steel tanks for six to 12 months. The Nonino Friulana 43 has an ABV of 43%. This grappa has aromas of bread crusts and licorice. It’s bold and dry on the palate, with subtle notes of chamomile and grape seed oil.

PREPARATION AND PAIRINGS

Traditionally consumed as a digestivo, or an after-dinner drink, the Nonino Friulana 43 is great to sip after dinner, paired with ice cream, dried fruit, or semi-sweet chocolate. You can also mix it with tonic water and a spritz of lemon for a refreshing drink.

FUELED BY PASSION

Founded by Orazio Nonino in in 1897, in Ronchi di Percoto, in the Friuli region of northeastern Italy, Nonino is a relatively small company, specializing in the production of grappa. The years have been good to Nonino, and the company is now on its fourth generation of family leadership.

Benito Nonino (Orazio’s great-grandson) and his wife, Gianola, were unsatisfied with only producing grappa the way it always was. In the early 70s, they set out to change their method of production, making grappa the best it could possibly be. Their revolutionary result came out in 1973, and was a single varietal grappa they called Grappa Monovitigno Nonino. This husband-and-wife powerhouse is responsible for the countless achievements, awards, and popularity that Nonino was since garnered.

They have three daughters—Cristina, Antonella, and Elisabetta, who have long been with their parents in their pursuit for grappa excellence. They are now heading much of the production, working alongside their family to keep Nonino on its star position on the map.

Storage Instructions

Store Grappa upright, in an area away from direct sunlight and heat. Make sure it’s tightly closed once opened. You may refrigerate, as Grappa is usually served chilled. It will last indefinitely, but if aroma, appearance, and taste become different and strange, discard.

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