List of products by brand NONINO

From an ancient family recipe passed down through generations, Amaro Nonino Quintessentia was born.
The grape brandy aged in barrels, Amaro Nonino Quintessentia has won over mixologists around the world.
Quintessentia was chosen to celebrate the alchemical achievement of the purest essence in the generational transmission of the family recipe, obtained by ennobling Amaro with grape brandy aged in barrels for a minimum of 12 months.

Blended grappa made from fresh pomace, aged from 5 to 20 years in barrels and small casks. Rich, sensual, and velvety.

Natural aging in barrels in the Nonino cellars, under the seal and constant supervision of the Customs and Monopoly Agency. Bottled without color additives. The Vigneti Monovitigno are obtained by distilling the pomace of a single grape variety linked to a more specific production area.

Obtained from selected pomace of Ribolla Gialla Cru Friuli Selezione Nonino.

Very limited production, vintage and numbered.

Cristalline, soft, and round with notes of rose petals and cherry stones.

Selected and destemmed marc, fresh and tender Moscato grapes harvested from suitable areas.

The sunny yellow color is determined solely by the infusion of flowers, fruits, and roots. A fresh, vibrant, and 100% natural aperitif.

It has an amber color with golden hues. Aged 24 months in barriques and small casks. Natural ageing in barriques and small casks in the Nonino cellars, under seal and permanent surveillance by the Customs and Monopoly Agency. Bottled without color additives. I Vigneti Monovitigno are obtained by distilling pomace from a single grape which is linked to more dedicated production zone.

Fresh marc, selected by the Nonino family.

Natural aging for 5 to 20 years in Limousin, Nevers, and Grésigne barrels and in small ex-Sherry casks, placed under seal and under the permanent supervision of the Customs and Monopolies Agency. Bottled without added coloring.

Empty fermentation in stainless steel tanks at controlled temperature, followed immediately by distillation to prevent harmful secondary fermentations.