The dates of the mixologist trip to Friuli were planned so that team Nonino would get to see grappa being made.
The day we visited the distillery pomace for Picolit and Fragolino grappa had just arrived. The mixologists donned their aprons and gave the distillers a hand.
The secret to great grappa that expresses the aromatic character of the grape variety, explained Elisabetta Nonino (in the photo above) is the freshness of the pomace. The Nonino family uses special refrigerator trucks to transport the pomace to the distillery and it pays the grape growers an extra fee to keep the pomace from different grape varieties separate after vinfication.