Nonino il Moscato – Primary product : the pomace, collected when it is fresh and soft, is selected from Merlot grapes from dedicated production zones.

Fermentation : under vacuum in stainless-steel tanks at controlled temperature, immediately followed by distillation in order to avoid harmful secondary fermentations.

Resting : from six months to a year in stainless steel tanks.

Distillation : Batch method with head and tail removal, in particular and exclusive copper steam stills renewed by Benito Nonino. Distillation takes place very slowly to allow the volatile components, responsible of the fragrances, a proper evaporation and the consequent condensation preserving the precious organoleptic characteristics of vine variety chosen.

It should be served at about 12°C or in an icy open tulip shaped glass. Before tasting, Grappa should rest in the glass for some minutes: taking oxygen the fragrances are exalted and the nose-palate harmony is completed.