Food and drink recipes | Drinks, coctails » Nonino Cocktails, Long Drinks and Aperitifs

Source: http://www.doksinet NONINO COCKTAILS, LONG DRINKS AND APERITIFS! Source: http://www.doksinet NONINO, THE GRAPPA EVOLUTION ITALIAN COCKTAIL SPIRIT 120 years of the Nonino Distilleries www.grappanoninoit FOR THE HAPPINESS OF THE PALATE AND THE SPIRIT! Ancient symbol of Alcohols in the Middle Ages Drink responsibly! Source: http://www.doksinet GRAPPA, DISTILLATES AND AMARO NONINO IN FABULOUS COCKTAILS, LONG DRINKS AND APERITIFS FOR THE HAPPINESS OF THE PALATE AND THE SPIRIT! Suggested by international mixologists everywhere in the world. Nonino cocktails and Aperitifs: to be tasted in company to celebrate an anniversary, to relax after an intense working day or before flinging into a love declaration, while listening to your favorite music or as the perfect beginning of a romantic evening! And today in new pairings with food: The new frontier of Grappa Nonino. Discover the recipes on www.grappanoninoit Source: http://www.doksinet 5cl Amaro Nonino Quintessentia® Ice

cubes or ground ice 1,5cl sparkling wine at pleasure 1 slice of blonde orange In the Aperitif glass put the ice, the slice of orange, the Amaro Nonino, letting it glide in sweetly, and add sparkling wine at pleasure. 4 APERITIVO NONINO Giannola Style APERITIVO NONINO Giannola Style Source: http://www.doksinet APERITIVO NONINO 5cl Amaro Nonino Quintessentia® Ice cubes or ground ice 1 slice of blonde orange enthusiasm Put the ice cubes or the ground ice in the Aperitif glass, add the slice of orange and pour Amaro Nonino letting it glide in sweetly. 6 APERITIVO NONINO Created by the Nonino family Source: http://www.doksinet OSKAR 4cl Amaro Nonino Quintessentia® 3cl grapefruit juice 8cl tonic water 1 spray of soda 1 grapefruit slice Ice Put the ice, the Amaro Nonino, the grapefruit juice, the tonic water and a spray of soda in the Aperitif glass. Mix with care. Decorate with a grapefruit slice. 8 OSKAR Mixologist Jörg Krause Source: http://www.doksinet Conceived by

the Nonino Family 3cl Grappa Nonino 43° or Grappa Nonino 41° 8cl Tonic Water Lemon / Ice 1 rosemary sprig Put 5/6 ice cubes in the Aperitif glass, pour the Grappa Nonino, add the Tonic Water, a spray of lemon juice and stir. Garnish with a slice of lemon and a rosemary sprig. 10 Source: http://www.doksinet PA S S I O N N O N I N O 3cl Grappa Nonino Cru Monovitigno® Fragolino 1,5cl white Cinzano / 0,5cl Aperol 1cl passion fruit juice 1cl rose syrup Shake all the ingredients with the exception of Grappa. Once shaken, pour in a mixing glass adding ice and Grappa. Stir slowly and serve in a chilled cocktail glass. Decorate with apple peel, melon and pumpkin. 12 PA S S I O N N O N I N O Barman Mirko Falconi - Gritti Hotel Venice - Italy Winner of the Nonino Competition UKBG 2008 (The United Kingdom’s Bartender’s Guild) Source: http://www.doksinet S I C I LY 3,75cl Grappa Nonino Cru Monovitigno® Fragolino 3 medium-sized fresh basil leaves 1,5cl freshly squeezed and

strained lemon juice 2,25cl 1883 Routin Blood Orange syrup 1,5cl Limoncello / 6cl Ginger Beer Tear the basil leaves and join them to the other ingredients with the exception of the Ginger Beer. Fill 2/3 of a shaker with ice and shake well. Add the Ginger Beer and strain into a low tumbler. Garnish with small, fresh basil leaves and ½ slice of orange. 14 S I C I LY Patricia Richards - Bartender & Health & Wellness Chair at the United States Bartender’s Guild, Las Vegas Source: http://www.doksinet NONINO COOL 4cl Grappa Nonino Cru Monovitigno® Fragolino 3cl Sour Apple liqueur 1 spoon of blossom honey Drops of squeezed lime Shake all the ingredients and pour them in a cocktail glass, without ice. The decoration consists of season fruit (3 pieces), served apart, previously caramelized with Grappa Nonino Monovitigno® Moscato and cane sugar. 16 NONINO COOL Head Barman Gennaro Florio B-Bar Lounge Hotel Bauer Venice – Italy Source: http://www.doksinet NONINO SECRET

2cl Grappa Nonino Cru Monovitigno® Ribolla gialla 2cl milk cream 2cl pineapple shake 1cl sugar syrup Blueberry shake to spot Pour all the ingredients in a shaker, shake and serve in a cocktail glass. Decorate with a few blueberries. 18 NONINO SECRET Barman Mauro Lotti Grand Hotel Plaza Rome - Italy Source: http://www.doksinet ANTONELLA 5cl Grappa Nonino Monovitigno® Chardonnay in Barriques 12 months 3cl Limoncello 2cl Amaretto 2cl Galliano Ice Put all the ingredients in a shaker. Shake and serve in a medium-size tumbler. Decorate with a lemon peel. 20 ANTONELLA Barman Gianni Albanese The Ritz London - UK Source: http://www.doksinet NONINO GINGER 4cl Grappa Nonino Monovitigno® Chardonnay in Barriques 12 months 1,5cl ginger juice 1cl pure sugar syrup 3cl pear juice / 3cl white grape juice Sprite or sparkling wine or Prosecco Ice Fill 1/3 of the shaker with ice, add all the ingredients. Close the shaker and shake energetically. Pour into a pre-cooled tumbler, add a lot of

ice and finally pour the soft-drink, the sparkling wine or the Prosecco. Decorate with candied ginger. 22 NONINO GINGER Mixologist Dmitry Ananiev Rosinter Restaurants Moscow - Russia Source: http://www.doksinet DREAMING NONINO 3,5cl Grappa Nonino Monovitigno® Merlot 2cl Passoa liqueur 1,5cl Giffard Banana Shake the ingredients and serve in a cocktail glass. Garnish with some grapes. 24 DREAMING NONINO Mixologist Davide Girardi, Udine - Italy Source: http://www.doksinet NONINO SISTERS 4cl Grappa Nonino Monovitigno® Moscato 3cl Sour Apple liqueur ½ lime / fresh ginger 2 tea spoons of cane sugar Ice Pound some pieces of fresh ginger, the lime and the cane sugar directly in a low tumbler. Add cracked ice, Sour Apple and Grappa Monovitigno® Moscato. Decorate with a small bunch of grapes, soaked in Grappa Monovitigno® Moscato, and sprinkle with sugar. 26 NONINO SISTERS Head Barman Aibes Antonio Germani, Udine – Italy Source: http://www.doksinet M O S C AT O 4cl

Grappa Nonino Monovitigno® Moscato 4 fresh grapes / 4 slice of lime 1,5cl sugar syrup/ honey syrup Ice In a pre-cooled glass put the lime and the grapes. Mash with a pestle, fill the glass with crushed ice and pour all the ingredients inside. Stir with care. Decorate with a slice of lime and grapes. 28 M O S C AT O Mixologist Dmitry Ananiev Rosinter Restaurants Moscow - Russia Source: http://www.doksinet BLACK VINO 3cl Grappa Nonino Prosecco Bianco 4 squashed blackberries 3cl Giffard Muroise liqueur 3cl Yukihime plum wine Put all the ingredients in a Boston shaker. Shake and pour in a cocktail glass, including the blackberry pulp. Garnish with a blackberry. 30 BLACK VINO Mixologist Naz Arjuna, DB Bistro & Oyster Bar, Marina Bay Sands – Singapore Source: http://www.doksinet Mixologist Daniele Dalla Pola Nu Lounge Bar Bologna - Italy 4cl Grappa Nonino Monovitigni® Vendemmia 1cl pomegranate syrup [grenadine] 1cl centrifuged ginger 2cl pomegranate juice Ice 1 dash of

love . Put the pomegranate syrup, the centrifuged ginger and the pomegranate juice into a mixing glass full of ice, add Grappa Monovitigni® Vendemmia. Mix quickly. Pour into a low tumbler Serve with a Japanese ice ball and a lemon twist. 32 N O N I N O S W E E T S E N S AT I O N N O N I N O S W E E T S E N S AT I O N Source: http://www.doksinet GRAPINHA 4cl Grappa Nonino Monovitigni® Vendemmia 1 sliced lime for a low tumbler 2 tea spoons of cane sugar syrup Ice In a high tumbler, previously chilled, pound the lime, fill the tumbler with crushed ice and add all the remaining ingredients. Mix carefully. Decorate with a few grapes and sugar cane sticks. 34 GRAPINHA Created by the Nonino Family Source: http://www.doksinet ASSO 2cl ÙE® Nonino Grape Distillate Monovitigni® Uvabianca® 3cl squeezed grapefruit juice 1cl raspberry puree [ without seeds] 1cl sugar syrup Put all the ingredients in a shaker, shake and serve in a cocktail glass. Decorate with a raspberry. 36

ASSO Barman Antonio Di Franco Hotel de la Poste Cortina d’Ampezzo - Italy Source: http://www.doksinet ROSA TIEPOLO 8cl Ribolla Gialla sparkling wine 4cl Dop Apple Juice 1cl Blackberry Syrup 5 drops of Raspberry mash 0,5cl Rose syrup 1cl foam of ÙE® Nonino Grape Distillate Monovitigno® Fragolino Shake together blackberry syrup, rose syrup, raspberry drops and apple juice. Filter in a tulip-glass with a strainer and add the Ribolla sparkling wine stirring delicately. Let two drops of blackberry syrup fall on the bottom of the tulip glass and fill with the ÙE® Monovitigno® Fragolino foam. Decorate with rose petals and a lime skin spiral. 38 For the foam of ÙE® Nonino Grape Distillate Monovitigno® Fragolino: 20cl. ÙE® Nonino Monovitigno® Fragolino 10cl water 50g sugar 0,5cl albumin 1cl glucose syrup 6g fish-glue 4 egg whites work warm, put into a half liter siphon and let it cool. ROSA TIEPOLO Bartender Andrea Scubla Best Western Hotel Là di Moret, Udine - Italy

Source: http://www.doksinet “The wide collection of Nonino cocktails is [] a perfect example of how a company so rooted in a tradition of purity, can preserve its identity making experiments with its products.” July 2015 40 THE NONINO DISTILLATES IN FABULOUS COCKTAILS AND APERITIFS FOR THE HAPPINESS OF THE PALATE AND THE SPIRIT Source: http://www.doksinet NONINO LIBRE 5cl Grappa Nonino AnticaCuvée® Riserva aged 5 Years in barriques and small casks 10cl Coca-Cola ¼ squeezed lime or lemon juice Ice In a high tumbler, filled with ice, pour Grappa AnticaCuvée® Riserva aged 5 Years and the juice of ¼ of a lime or lemon, stir with a licorice root stick. Add the Coca-Cola before serving and garnish with a lime slice. 42 NONINO LIBRE Created by the Nonino Family Source: http://www.doksinet TIKI PIRUS 3cl Il Pirus® Nonino / Williams 2cl triple sec 1,5cl orgeat 2cl lime Ice Put all the ingredients in the shaker, add ice cubes and shake strongly until the shaker becomes ice

cold. Pour the cocktail in the glass filled with ice in chips or pile. Decorate with a straw, a slice of pear end a small umbrella. 44 TIKI PIRUS by Simone Caporale International Bartender of the year 2014 Source: http://www.doksinet GOLD 5cl GIOIELLO® Nonino Citrus fruit honey Distillate 6 fresh lime slices 1 sprig of fresh coriander 2cl liquid cane sugar 24 carat gold dust Ice Squeeze the lime slices and put them into the Nonino phial together with the other ingredients, add some pile ice to fill half of the phial, shake to mix the whole and fill with pile ice up to the rim of the phial. Garnish with a lime slice and a licorice wheel. 46 GOLD Team Mixology Cocktail Bar GOLD Milan - Italy Source: http://www.doksinet N O N I N O FA R E A S T 2,5cl Prunella Nonino Mandorlata® 2cl Grappa Nonino Prosecco Riserva 2cl Cranberry juice 0,5cl Monin Saveur Rhum Caribbean syrup White sesame / Curry / Cane sugar On the glass rim create a crust prepared with toasted white sesame

glazed with curry and brown sugar grains; add the other ingredients in the previously cooled shaker, shake and pour into the glass. Serve in a cocktail cup and decorate with a sprig of redcurrant. 48 N O N I N O FA R E A S T Mixologist Alessandro Geatti, Udine - Italy Ranked 2nd at the Regional Competition AIBES 2016 Source: http://www.doksinet AMERICANINO 3cl Amaro Nonino Quintessentia® 3cl Punt and Mes Tonic Water Ice cubes 1 slice of orange Fill the glass with ice, add the Amaro Nonino and the Punt and Mes, complete with a top of Tonic Water and stir. Garnish with a slice of orange. 50 AMERICANINO Bartender Simone Mina Ristorante Cecchino, Rome – Italy Source: http://www.doksinet NEGRONINO 2cl Amaro Nonino Quintessentia® 1cl Campari 2,5cl Berry Bros No. 3 Gin 2,5cl Carpano Antica Formula Vermouth or any other good red Vermouth Ice cubes Pink grapefruit peel Fill a tumbler with ice cubes. Add Amaro Nonino, Campari, Berry Bros No. 3 Gin, Carpano Antica Formula

Vermouth and mix with a small stirrer. Decorate with a pink grapefruit peel. 52 NEGRONINO Mixologist Maxence Traverse, Hong Kong Source: http://www.doksinet NONINO FROZEN* 5cl Amaro Nonino Quintessentia® Soda water / ¼ lime / cane sugar Crushed ice 2 mint leaves Pound ¼ of a lime with 2 spoons of cane sugar. Fill the glass with ice, Amaro Nonino and a top of Soda water. Stir energetically with a spoon directly in the tumbler. Decorate with mint leaves * Cocktail recommended by on October 15, 2011 54 NONINO FROZEN Mixologist Davide Girardi, Udine - Italy Source: http://www.doksinet PA P E R P L A N E 4,5cl Amaro Nonino Quintessentia® 4,5cl Aperol 4,5cl Bourbon 4,5cl fresh lemon Mix Amaro Nonino, Aperol, and Bourbon in equal parts with freshly squeezed and strained lemon juice. Shake with ice and strain in a balloon type glass. * “Modern Classic” chosen by To represent “Equal-parts cocktails” 56 PA P E R P L A N E Mixologist Sam Ross, New York - NY Source:

http://www.doksinet SIGARO NONINO 4cl Amaro Nonino Quintessentia® 3cl Essence of toscano cigar 1cl St-Germain liqueur Squeezed lime drops Infuse 5 toscano cigars in hot water with 500 g of brown sugar. Let the infusion settle from 6 to 8 hours, filter, heat again and then put it in the refrigerator to settle again. Once the essence has been obtained, pour the Amaro Nonino, the St-Germain and the lime in a cocktail glass. Serve with a small toscano cigar and star anise. 58 SIGARO NONINO Mixologist Tony Paese - Armani Aqua Restaurant - Hong Kong Source: http://www.doksinet T H E R E A N I M AT O R * 4,5cl Amaro Nonino Quintessentia® 4,5cl pure rye Whisky Lemon peel Mix the Amaro Nonino and the Whisky with a lot of cracked ice, strain in a cold cocktail glass. Garnish with a lemon twist. * Cocktail recommended by Eric Asimov, wine and food critic on November 15 th, 2011 60 T H E R E A N I M AT O R Drinks historian David Wondrich, New York - NY Source: http://www.doksinet

NONINOPUNCH® 5cl Amaro Nonino Quintessentia® 2 quite large stripes of orange peel without the white part Put the Amaro Nonino and the orange zest stripes in a small copper jug and make it boil slowly. Remove from the stove and pour into a low tumbler. Serve hot and decorate with an orange twist. A wonderful digestive! 62 NONINOPUNCH® Grandfather Antonio’s old recipe Source: http://www.doksinet S U M M E RT I M E 3cl Amaro Nonino Quintessentia® 2cl Grappa Nonino Monovitigno® Moscato 1cl strawberry syrup 2cl fresh lime juice 1cl fresh lemon juice Fill a shaker with all the ingredients with some ice cubes and shake energetically. Strain in a chilled cocktail glass. Decorate with a strawberry. 64 S U M M E RT I M E Mixologist Jörg Krause, Munich - Germany Source: http://www.doksinet N O N I N O FA S H I O N 4cl Grappa Nonino Monovitigno® Chardonnay in barriques 12 months 1,5cl Amaro Nonino Quintessentia® 2 sugar lumps 2 dashes angostura bitter 1 pinch of orange

bitter A spray of soda Ice 66 Put in a mixing glass the sugar, the angostura, the orange bitter and the soda and stir until sugar has melted. Add Grappa Chardonnay in barriques, Amaro Nonino and ice. Stir and filter in a low tumbler filled with ice. Garnish with three FABBRI cherries and a hint of essential orange oil. N O N I N O FA S H I O N Simone Maion, BU.CO Udine Source: http://www.doksinet QUINTIAMS 3cl Amaro Nonino Quintessentia® 1,5cl Il Pirus® Nonino/Williams 2cl fresh lemon juice 2cl fresh orange juice 3cl fresh pink grapefruit juice 1cl sugar syrup [1:1] Ice cubes Shake all the ingredients energetically with some ice and strain in a tumbler filled with ice. Squeeze the grapefruit zest on the cocktail and add it in the tumbler as a decoration. 68 QUINTIAMS Mixologist Jörg Krause, Munich - Germany Source: http://www.doksinet The Nonino Production Method 100 DISTILLED WITH ARTISANAL METHOD The Noninos bottle exclusively Grappa and Distillates obtained from

fresh primary products, distilled 100% with the artisanal method, immediately after fermentation, in their own copper batch steam stills in Ronchi di Percoto. Aged and Riserva Grappa and Distillates are bottled after natural ageing in barriques and small casks without color additives. Primary product suppliers white Grappa ZERO COLOR ADDITIVES aged Grappa Fresh pomace from selected grapes Fermentation in inox tanks at controlled temperature Distillation in copper batch steam stills Ageing in small casks under seal 0% color additives Bottling and packaging Source: http://www.doksinet How to Taste Nonino Distillates and Liqueurs in Purity Bitter Salt Acid Sweet The four taste zones of the tongue. We would like to give you some advice on how to taste and appreciate our distillates. Whether you prefer a certain kind of Grappa, or ÙE®, a honey or fruit distillate or a liqueur, use a suitable tasting glass, with an open tulip shaped design, to discover the wonderful

characteristics of Nonino distillates. Great quality distillates should have a temperature between 10° - 12° and should never be ice-cold. Aged Grappa and Distillates should be served at room temperature in a particular balloon type wide glass. Liqueurs can be offered both fresh and at room temperature, in a goblet or in a low tumbler, also with ice. It is preferable to start with low-proof distillates and then pass to higher proof ones. In the sequence, delicate taste distillates should be tasted first then aromatic ones to conclude with aged distillates. Pour 20 ml of distillate in the glass Then take the glass without shaking it, bring it to your nose and smell the most volatile part of the distillate, the delicate fragrances of fresh fruit, berries or grapes. Then shake gently and smell again. You will perceive more aromatic components. Take a deep breath of fresh air, before taking a little distillate to your mouth. Now you will experience almost an explosion of aromatic tastes

with spicy and warming effects. After drinking the distillate an extraordinary and intense sensation of tastes will accompany you for some minutes. Source: http://www.doksinet Grappa It is the oldest and most traditional distillate of Northern Italy; it is obtained distilling the solid part of grapes: pomace. Grappa Nonino Cru Monovitigno® Picolit Cru Fragolino Cru [pp. 12>16] Ribolla Cru [p.18] Schioppettino Cru Verduzzo Cru 74 Ancient symbol of alcohols in the Middle Ages I Vigneti Nonino, Grappa Monovitigno® Lo Chardonnay Bianco Lo Chardonnay 12 months in barriques [pp. 20, 22, 66] Il Friulano Il Merlot [p. 24] Il Moscato [pp. 16, 26, 28, 64] Il Prosecco Bianco [p. 30] Il Prosecco Riserva in barriques and small casks [p. 48] Il Sauvignon blanc Grappa Nonino AnticaCuvée® Riserva 5 Years in barriques and small casks [p. 42] Grappa Nonino Monovitigni® Grappa Nonino Vendemmia [pp. 32, 34] Grappa Tradizione Nonino Nonino 41° [p. 10] Nonino 50° Nonino 43° [p. 10] Ruta

Optima® Vuisinâr® Riserva 2 years Grappa Nonino Vendemmia Riserva 18 months Aged in barriques and small casks Grappa Nonino Riserva 8 Years Aged in barriques and small casks Grappa Nonino Riserva 22 Years Aged 22 years in the Nevers oak barrique nr. 1062 and in the small Ex-Sherry cask nr. 362 for the 120 years of the Nonino Distilleries Source: http://www.doksinet ùe®GRAPE DISTILLATE ÙE / Grape in the language of Friuli The Grape Distillate created by Giannola and Benito Nonino on 27th November 1984; it is obtained distilling the skin, the pulp and the juice of grapes in a single operation. The Ministerial Authorization to the production of the Grape Distillate (D.M 20.1084) is granted following a specific request by the Noninos. Nonino Collection ÙE® Cru Monovitigno® Picolit Riserva Nonino 14 Years ÙE® Riserva ‘dei Cent’Anni’ Aged 14 years in barriques and small casks ÙE® Riserva Nonino 18 Years Aged 18 years in the Nevers Oak barrique n. 60 ÙE® Gran

Riserva Nonino 27 Years Aged 27 years in the Nevers Oak barrique nr. 410 ÙE® Nonino Anniversary Riserva Monovitigno® 5 Years in barriques ÙE® Nonino Cru Monovitigno® Cabernet Franc Cru Fragolino Cru Moscato Giallo Cru Müller-Thurgau Cru Traminer Cru Verduzzo Cru I Vigneti Nonino ÙE® Monovitigno® Il Fragolino [p. 38] La Malvasia ÙE® Nonino Monovitigni® ÙE® Uvabianca® [p. 36] Source: http://www.doksinet Distillates and Liqueurs GIOIELLO® Honey distillate The distillate of ‘Purity’, the Distillate obtained from the distillation of pure honey in all its taste varieties. Dated honey Distillate Acacia honey Distillate Citrus fruit honey Distillate [p.46] Chestnut honey Distillate Sunflower honey Distillate Wildflower honey Distillate Dandelion honey Distillate 78 FRUT Fruit distillate Produced according to the ancient family tradition, distilling very characteristic fresh fruit, harvested in suitable areas. Il Pirus® Nonino / Williams [pp. 44, 68] Il Prunus®

Nonino/Sliwovitz Il Cerasus® Nonino/Kirsch Distillate of Raspberries from the Mòcheni Valley Distillate of Apricots from Silandro Val Venosta – Alto Adige LIQUEURS Obtained from the union of Antonio Nonino’s ancient original recipes and the experience in the Art of distillation of the Nonino family. Amaro Nonino Quintessentia® [pp. 4>8, 50>68] Prunella Nonino Mandorlata® [p. 48] www.grappanoninoit Source: http://www.doksinet Nonino, 120 Years of Distillation with Artisanal Method from orazio to benito, from benito to cristina, antonella and elisabetta The Nonino family has devoted itself to the Art of Distillation since 1897, the year when Orazio Nonino, the family founder, established in Ronchi di Percoto the premises of his distillery, which until then had existed only as an itinerant still. 1ST December 1973 Benito and Giannola Nonino revolutionize the method of producing and introducing Grappa in Italy and throughout the world. They create the single varietal

Grappa, Monovitigno® Nonino, distilling the pomace of Picolit grapes separately. 27TH November 1984 The Noninos mark a new turning point; they distill the whole grape and create the Grape Distillate: ÙE®. The Ministerial authorization for the production of Grape Distillates (D.M 201084) is granted following a specific request by the Noninos. 15th November 1989 The Noninos plant in Buttrio - Friuli 41 hectares of experimental vineyard with Fragolino, Merlot, Moscato, Picolit, Ribolla Gialla and Schioppettino grapes. 3rd April 2000 After years of research, Cristina, Antonella and Elisabetta Nonino, create GIOIELLO®, the distillate obtained from the distillation of pure honey in all its taste varieties. 4th December 2003 The President of the Italian Republic, Carlo Azeglio Ciampi, awards Giannola and Benito Nonino the prestigious Leonardo Prize for Italian Quality for “the absolute Quality level, Research and Innovation The Noninos are considered the true ambassadors for Italian

Grappa throughout the World”. 12th January 2017 The Nonino revolution “from Cinderella into a Queen of the market”, carried on by Giannola – the wife of Benito, the exceptional distiller – is selected as a case study at the London School of Economics (LSE) Business Review. 18th March 2017 Nonino is “Spirit Entrepreneur of the Year” – Meininger Award Excellence in wine&spirit. 06/17 Source: http://www.doksinet 100 DISTILLED WITH ARTISANAL METHOD www.grappanoninoit 33050 Percoto / Udine / Italia tel. +39 0432 676331 / fax +39 0432 676038 Follow us on