The Nonino family has been devoted to the art of distillation, carried out 100% using artisanal methods, since 1897. As R. W. Apple Jr. wrote in The New York Times in 1997, “For decades grappa was little more than a pocket-sized form of warmth for the peasants of Northern Italy. Trendier Italians and most foreigners disdained it. But that was before the Noninos of Percoto came to prominence.”
On 1 December 1973, Giannola and Benito, by distilling the pomace of Picolit grapes separately, created single‑varietal grappa, Monovitigno® Grappa Nonino, revolutionizing the way grappa is produced and presented. This innovation transformed grappa from a neglected “Cinderella” into the Queen of spirits, as documented in a case study by the LSE London School of Economics Business Review.
In 1975, the Noninos established the Premio Nonino Risit d’Aur – Barbatella d’Oro (Golden Vine Shoot) with the aim of officially recognizing indigenous Friulian grape varieties and preserving the region’s biodiversity.
In 1984, they created Acquavite d’Uva, ÙE®, by distilling the entire grape (Ministerial Decree 20.10.84).
Over the years, the company has received numerous awards; in 2020 it was named “Best Distillery in the World – Spirit Brand / Distiller of the Year 2019” by Wine Enthusiast.
Rooted in tradition yet looking to the future, Antonella, Cristina, and Elisabetta believed in the versatility of Italian distillates as early as 2007, creating the #BEBRAVEMIXGRAPPA movement. Through this initiative, they introduced grappa in cocktails to mixologists around the world, opening a new path for the entire category.
Borgo Nonino awaits you to discover the art of distillation.
