The Grappa Nonino Distillery was founded in 1897 by Orazio Nonino in the Friuli region of Italy and has run through six generations as Benito and Giannola passed control over to their three daughters Cristina, Antonella, and Elisabetta (the 5th generation). And the 6th generation has already made an impact with Cristina's daughter Francesca taking a major role in the family operations.
In 1933, Antonio Nonino (the third generation) started producing Nonino liqueurs like the Amaro Carnia, an infusion of herbs from the mountains of Friuli, using grappa as the base. After Antonio died n 1940, his wife Silvia became the first woman to manage a distillery in Italy and her knowledge of botanicals lead her to create the Aperitivo Bianco Nonino. Silvia became the first in a long series of Nonino woman distillers. During her tenure, Silvia also revised the recipe of the Amaro Carnia, and by adding selected botanicals, created a more complex amaro: Amaro del Friuli.
In 1973, Benito (4th generation) and Giannola Nonino started a worldwide distilling trend by introducing the very first single varietal grappa -- Nonino Monovitigno, made from Picolit - an indigenous grape from the Nonino distillery's home region of Friuli Venezia Giulia. The concept was revolutionary because suppliers traditionally combined the pomace (the post-pressed pulpy matter of grape skins, flesh, seeds, and stems) for all grape varieties into the same bins. The combined pomace was usually then fermented and distilled into grappa. And most winemakers were reluctant to change this process until Giannola recruited the wives to separate the varieties in exchange for higher payments.
In 1992, the distillery replaced grappa in the recipe of the family amaro with ÙE® Grape distillate aged for a minimum of 12 months in barriques and small casks. This grape distillate was created by Giannola and Benito in 1984 using a discontinuous distillation* process in copper steam stills. This amaro was also rebranded as Amaro Nonino Quintessentia®. The ancient family recipe still uses herbs from the mountains of Friuli and the grape distillate is usually a blend of Ribolla Gialla, Moscato, and Malvasia grape pomace. The Quintessentia® is aged five years and barrel before it is packaged in an old pharmacy bottle at 70 proof.
* Discontinuous distillation means that at the end of each "batch", or distillation cycle, the distilled grape pomace is unloaded from the cauldrons and replaced with other fresh grape pomace ready to be distilled. Therefore, between each cycle of distillation, it is necessary to stop the process to allow loading and unloading. The "discontinuous" method represents the historic and artisan system to produce Grappa and is not to be confused with the industrial "continuous" method.
