Above: That’s Hawk Wakawaka, one of my favorite people on the wine blogging scene. She’s dwarfed (and she’s not a short person) by a hill of grape pomace at the Nonino distillery in Udine province in Friuli.
Borrowing a line from my wife, Tracie P, who couldn’t have said it more brilliantly, grappa is the ultimate expression of the grape.
In other words, the grape’s very last gasp is its distillation into a spirit.
When I visited the Nonino distillery in Udine province a few weeks ago, it occurred to me that pomace brandy is also the ultimate expression of the vintage.
Unlike the overwhelming majority of Italian distillers, the Noninos only distill once a year — during harvest.
As Elisabetta explained to the group of writers with whom I was traveling, one of her parents’ great innovations was that they were the first to work directly with growers to ensure the freshness of the pomace that arrived at the distillery and to distill as quickly as possible in order to retain that freshness.
The Noninos — one of the great Italian success stories of the 1990s and one of the most recognizable “made-in-Italy” brands — need no introduction or endorsement from me. In Italy and abroad, their products are considered benchmarks for the category. And they essentially created the category when they launched their distinctive bottles and monovarietal grapps in the early 1980s. And they are largely responsible for grappa mania in the U.S. in the 1990s.
I always have a blast and learn something new when I visit with them. And I know my wife will forgive me for the huge crush that I have on matriarch Giannola. She — one of the most glamorous women in Italian viticulture and a genius marketer — always has me on the edge of my seat with her tales of Marcello Mastroianni kneeling before her in a theater in Rome in the 1960s.
But the thing that I couldn’t get out of my head as we visited over a day and a half was what one of their vineyard managers, Denis Cociancig, said to me when toured their famous Picolit and Fragolino vineyards (where they grow their own grapes destined to become Nonino monovarietal grappas).
“The vinous aromas that are coming out of the cellars” across Friuli, he said, reminded him “of the harvests of another era.”
The “aromas of the courtyard,” as he put it, “are like the ones I remember from my childhood.”
Above: It’s not a stretch to say that the Noninos are the nuttiest people I’ve ever met in the wine and food trade. Those are sisters, from left, Elisabetta, Cristina, and Antonella Nonino, with Cristina’s husband Tony. They are always so sweet and energetic. Every time I visit, I learn something new…
Across Italy, yields are lower than they have been in recent years but that “courtyard aroma” has returned.
And he wasn’t the only grower/winemaker who told me that. In the Veneto and Tuscany, I heard cellar masters say exactly the same thing.
And you could smell it everywhere we went. It’s a brilliant aroma of fresh, young wine that literally seduces you.
Most attribute those aromas to the fact that the vintage was a “classic” one: the late spring rains and cooler temperatures made for a more balanced vegetative cycle and pushed back harvest by roughly two weeks. More than one grower noted that she/he hadn’t harvested this late since the 1980s, an era before climate change — whatever its cause — delivered a nearly uninterrupted string of warm, bountiful crops.
Like their winemaking counterparts, the Noninos are expecting to produce less this year but they are thrilled by the quality of the materia prima that arrived at their distillery with this harvest.
When we began to see the 2013 wines in the market, it will be interesting to taste them and remember the aromas of my recent trip. And when I sip a Nonino grappa from Fragolino (my personal favorite) after dinner, I’ll remember that visit to the Nonino vineyards where the yields were low but offset by the rewards of the “courtyard aromas of yesteryear.”
In unrelated news…
One of the winners of the prestigious Nonino prize for the arts and sciences in 2013, physicist Peter Higgs, also became a Nobel laureate this year.
Those crazy Noninos: I don’t know how they do it, but they always seem to be one step ahead of the rest of us.
Do Bianchi 