Before tasting, the Grappa should be allowed to rest for a few minutes in the glass; it absorbs oxygen, the aromas are released and the harmony of nose and palate comes to fruition.
Vinification
Fermentation in the absence of air in stainless steel vats at a controlled temperature. Directly after that, it is distilled to prevent the emergence of harmful secondary fermentation. The intermittent distillation is done 100% by hand in exclusive stills that were created by Benito Nonino through innovative and continual research. They allow the head and tail to be separated out so that only the purest part of the Grappa remains: the heart. The Nonino distillery distils the pomace immediately after fermentation, while the harvest is still going on, so that the valuable organoleptic properties of the starting grape variety are retained, resulting in a Grappa of absolute top quality.
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