Grappa should be allowed to rest in the glass for some minutes: on exposure to oxygen the perfumes are enhanced and the nose/palate harmony is perfected.
Thanks to its particular elegance and persistency, drunk, sipped or lingered over at the end of a meal or at any moment of the day it is a source of real pleasure!
In cooking - one or two spoonfuls of Grappa Nonino Monovitigno can be added after toasting the rice, to enhance the aroma of a risotto or when roasting meat you can pour in a small glass of Grappa Nonino halfway through the cooking.
No colouring added.
Colour:
Lightly amber after the 12-months aging in barriques
Nose:
Refined and elegant, it has a scent reminiscent of bread, vanilla and pastry.
Tast...
Grappa should be allowed to rest in the glass for some minutes: on exposure to oxygen the perfumes are enhanced and the nose/palate harmony is perfected.
Thanks to its particular elegance and persistency, drunk, sipped or lingered over at the end of a meal or at any moment of the day it is a source of real pleasure!
In cooking - one or two spoonfuls of Grappa Nonino Monovitigno can be added after toasting the rice, to enhance the aroma of a risotto or when roasting meat you can pour in a small glass of Grappa Nonino halfway through the cooking.
No colouring added.
Colour:
Lightly amber after the 12-months aging in barriques
Nose:
Refined and elegant, it has a scent reminiscent of bread, vanilla and pastry.
Taste:
On the palate there are notes of chocolate and newly shelled almonds.
