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Produced in Friuli, North Italy, this clear spirit is produced from distilled grape must. The Italian equivalent of brandy, grappa is served after a meal or with an espresso (caffé corretto). This grappino is made from the local grape variety Picolit and by the Nonino family who has been producing grappa since 1897.
Friuli-Venezia Giulia sits in the far northeast of Italy, bordering Austria and Slovenia. It's not one of the country's better-known regions, but its food and wine give us plenty of reason to visit. Flavours and ingredients vary across the region, based on how close you are to Austria, Slovenia or the rest of Italy. So you might find yourself eating Venetian-style seafood, pork and cabbage soups, or ravioli filled with beetroot and mountain herbs. An ingredient that has travelled far and wide is San Daniele prosciutto, considered Italy's best alongside Parma ham. Friuli white wines are amongst the best in Italy, particularly Friulano, Ribolla Gialla and Malvasia. The region is also home to a lot of (currently very trendy) orange wine, made with white wine grapes but using the same techniques as for red wine.
Blend of indigenous Italian grapes