Nonino Prosecco Riserva: twenty-four months and a different texture
Glera pomace distilled, then matured in barriques and small casks, at 41% vol.
Glera on the vine. Ursula Brühl, Julius Kühn-Institut, Wikimedia Commons, CC BY-SA 4.0. The image illustrates the grape variety providing this grappa’s pomace.
Ursula Brühl · Julius Kühn-Institut · CC BY-SA 4.0 · Original document
The same starting point, a different journey
The raw material is fresh Glera pomace for Prosecco, distilled in copper steam stills. The difference from the unaged version follows distillation: this Riserva spends twenty-four months in barriques and small casks.
At Nonino, maturation takes place in the family cellars under customs seal and supervision. It is bottled without colour additives; its amber shade and golden highlights accompany the time spent in wood.
From fruit to vanilla and chocolate
The impression is soft and floral. Almond and green apple lead the profile before giving way to light suggestions of vanilla and chocolate. Wood adds a comforting dimension without completely obscuring the grape.
Texture, warmth and finish complement the aromatic expression of this grappa.
A comparison that makes sense
We serve a 4 cl measure at 41% vol. Barrel-aged, almond, green apple, vanilla and chocolate are useful search terms for locating it on the menu.
Tasting the unaged version alongside the Riserva makes maturation easier to understand. A similar raw material follows two paths, while time in cask changes colour, mouthfeel and the order in which the aromas appear.
Sources and further reading
Original photographic document
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