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  • Nardini: at the end of the World Did you know?

    Nardini: at the end of the World

    We’ve always boasted that Nardini, as the oldest and most established grappa maker in the world, is distributed on every continent on the planet, except Antarctica… that is until now.

    Well, we’ve made it to Antarctica, where Hans Gelter, Swedish educator, participated in the project Students on Ice: offering unique educational expeditions to the Antarctic and the Arctic. Their mandate is to provide students, educators and scientists from around the world with inspiring educational opportunities at the ends of the Earth and, in doing so, help them foster a new understanding and respect for the planet.

    Hans cracked open the bottle in Antarctica  and  just before he did he took these snapshots.

    Now we are proud to say that Nardini has been found on every continent on the planet!

    Sorry, penguins, none for you.

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  • Grape pomace- this is how we want it! Did you know?

    Grape pomace- this is how we want it!

    We have  already had a chance to talk about grappa as a noble distillate obtained from the distillation of the grape pomace.

    Grape pomace is what remains of the grapes after the pressing for wine. There is a high concentration of  multi-faceted aromatic substances in the pomace, and that is what we concentrate on. The quality of a good grappa depends primarily on the quality of this raw material and its correct conservation.

    There is the “identikit” of our grape pomace:

    - only the best grape pomace, sourced exclusively from the hills and foothills of Northern Veneto and the Friuli regions of Italy from trusted winemakers only;

    - de-stemmed , the grape pomace must be free of stems; the distillation of stems compromises the quality of the final product;

    - from red and white grapes, with a prevalence of red grape pomace, with a rich and aromatic profile ofmerlot, cabernet  and raboso grapes, and a minor quantity of white grapes such as friulano, pinot andchardonnay ;

    - freshly pressed, especially in the case of white grapes, and with a light pressing technique for red grapes, rich in must and consequently in alcohol and sugars;

    - shipped to the distillery within 24 hours of pressing, to ensure that the quality of the pomace is not compromised or damaged due to oxidation; in fact the pomace must be stored rapidly according to a strictly-defined procedure.

      The storage of the grape pomace, dictated by the natural rhythms of the grape harvest, is a very delicate phase of our production, but this is only the beginning!   Even though the quality of the grape harvest varies from year to year, the aromatic and taste profile of Nardini grappa remains the same through the years, because our grappa is not the result of a simple distillation of grape pomace from a single harvest but an expert blend collected from many years.
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  • Grappa Nardini for the Queen Mother, please! Did you know?

    Grappa Nardini for the Queen Mother, please!

    Grappa is  the distillate that is much loved in Italy but also appreciated abroad.

    In fact, the Queen Mother appreciated the noble  unique and pure   spirit  such as  Grappa Nardini, so much so that she  ordered a supply to serve her guests  for  the incoronation ceremony of her daughter  Queen Elisabeth II in 1953 … since grappa is known to be the  best  conclusion for and important meal.

    It must  have  remained in the memory of Elisabeth “The Queen Mother”, because in May of 1987, during a visit to  Bassano del Grappa she stopped in the historical  Grapperia, as did many other personalities to sip  a “ciccheto” di grappa.

    In Nardini’s  archives  there is  a book bearing  her signature for the occasion, a discrete “Elisabeth R”.

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  • What’s inside Nardini grappa – besides alcohol, there’s much more! Did you know?

    What’s inside Nardini grappa – besides alcohol, there’s much more!

    Grappa is a distillate produced from grape pomace, the grape by-product after pressing for wine, derived  from grapes grown and produced for wine in Italy. Thanks to the distillation process it is also possible to extract alcohol obtained from the fermentation of sugars present in the grape.

    So what is inside Grappa Nardini?

    By law, in order to permit the use of the official name, grappa must have a minimum alcoholic content of 37,5% in volume. In our case, Grappa Nardini is distinguished for an alcoholic content of 50% in volume, obtained only after a competent processing of raw grappa with an alcoholic content of about 81%.

    It is precisely the 1,5% of the hundreds of volatile substances present in the alcoholic makeup, carefully selected  and monitored by our analysis laboratory, that give the products their unique aromatic qualities. Among these are aldehyde, esters and the higher alcohols together with almost 800 substances known today.

    In our production, the use of the best grape pomace, specially selected and naturally fermented without the addition of yeast, is  essential,  but note that due to the presence of the innumerable volatile  substances, it is not enough. This is why that, after decades of collaboration with local winemakers, in order to guarantee the quality and respect for the destalked grapes that, within 24 hours after winemaking, we make  use  of  the  latest technology and  technical knowledge learned in over 230 years of grappa  production .

    Behind the high quality standard of grappa there are the  meticulous checks on the entire process of this superb distillate, from the storing of the grape pomace  right up to the distillation, a unique process of  double  rectification  and cold filtering that sets our grappa apart.

    Is grappa making a complex process? You be the judge.

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  • History of distilling acquavite Did you know?

    History of distilling acquavite

    Acquavite traces  its  origins from alchemy,  the practice  of  the distillation of herbs that most likely began in southern Asia , passed on to Egypt  and later to Greece where it was picked up by the Romans,  It probably dates back to the VI /VIII century BC in Mesopotamia , while the procedure relating to wine  to obtain acquavite was cited by alchemists later, in the XII century AD.

    The  first  to speak about the  extraction of  alcohol from wine  is LULLI  in the XII century  that  used  the  name  “alcohol”  for the first time to refer to the  etherious part  of  the  distillation process.  The  Padoan medieval doctor  Savonarola  ( uncle  of the famous  monk) published the  first  tome on the production of  acquavite “De arte confectionis acquae vitae” in the XV century. As a medicine  it was used  in generous  doses also for the treatment of children and during  the   period of plagues.  The  great author Manzoni  describes the “gravediggers” constantly drunk during  the  plagues of Milan.  In Venice in the XVII century marked the origin of  the “corporation of the  acquavite makers” indicating  the widespread use of this product.

    Grappa as we know it  was produced  in Friuli in the XV century  and was even exported; yet only  in the mid-XVII century the distillation of grape pomace was mentioned and the term “grappa”  entered into common  use only at the end of the last century.

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  • Bolle Nardini by Massimiliano Fuksas Did you know?

    Bolle Nardini by Massimiliano Fuksas

    Two worlds: the first suspended, formed by two transparent ellipsoidal bubbles that enclose the research centre laboratory; the other submerged in a space carved into the ground like a natural canyon that houses an auditorium with 100 seats. A descending ramp, generating matrix of the canyon-space, leads to the auditorium and may also be used as open-air grandstands.

    The two facing inclined sets of stands form a single continuous arena for launching events. The seated spectator is surrounded by a landscape generated by the arrhythmic development of the sloping walls. Two signs: one refined, elegant, technological and immaterial; the other rough, where the matter, the reinforced concrete becomes the epiphany of the form. A container and a content, positive and negative in continuous tension connected by the slanting structure of the elevator yet immersed in their opposing energy force, pushing the glass bubbles of the laboratories upwards and the auditorium with its heavy bulk downwards underground.

    Massimiliano Fuksas

    The aim of the project was to meet the need for an auditorium where those interested in the world of grappa could be welcomed all year, an expanded laboratory facility and a space to host internal meetings and events of high cultural value. 2004 marked the 225th anniversary of the company and the Nardini family wanted to celebrate with an architectural icon: a landmark to reinforce the link with the territory and its entrepreneurial culture, and above all one that will remain through time as a sign for the generations to come. The decision was made in 2000 and executed with passion, choosing the path of quality and innovation, entrusting the work to the architect Massimiliano Fuksas. This choice was made by the family’s desire to entrust the plan to an Italian architect; to create a strictly Italian work, just like grappa, but also world reknowned professional, adding international scope to the project.

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  • Tagliatella Nardini – Carnival is over but the Harlequin remains. Did you know?

    Tagliatella Nardini – Carnival is over but the Harlequin remains.

    The curious story of Tagliatella.

    The pre-lenten festival of Carnivale is over but  the funny harlequin character on the label of Nardini’s Tagliatella remains with us. Behind the label is a curious history.

    Most people have heard of tagliatella pasta:  it takes its name from the word “tagliare”  which means “to cut”.  Nardini’s  Tagliatella has an interesting back story.  After the first and second world wars where many battles were fought in and around  Bassano del Grappa, Nardini was already a popular watering-hole, but money was scarce and Nardini  was challenged to come up with a drink that even the poorest could afford.  In those days Nardini used to serve their grappa and liqueurs from copper urns ( that  you can still see today at the grapperia) with a faucet on each one.  Under each faucet was a little “drop catcher”.

    At the end of the day, all the drops of all the products were put in a barrel and mixed – a “cut”  of everything—and the new drink was dubbed  “Tagliatella”.

    This beverage became wildly popular, so in modern times  the formula was  perfected and the secret recipe containing grappa and aromas  is  jealously guarded by the Nardini family. The harlequin on the label with its multicoloured suit represents the many ingredients.

    Today Tagliatella cocktail, an unmistakable taste with notes of cherry and a ruby red color, is a registered trademark, so beware of  imitations!   Tagliatella, at  35%  alcohol by volume, is  an “occasional drink” to enjoy at any time of day; delicious as  an aperitif or a digestif and  now  gaining fame  in original cocktails as an alternative  to vermouth. How  you like your Tagliatella?
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