Another defining moment, not just for the Nonino family, but for grappa, occurred on the 1st December 1973 when Benito and his wife Giannola Nonino introduced Grappa Monovitigno, the first single-varietal grappa, distilled solely from the pomace of Picolit grapes. Their use of fresh pomace, within hours of pressing, coupled with discontinuous copper-stills designed by Benito, transformed grappa from rustic to refined.
The Great Italian Brand that turned grappa from Cinderella into a queen.
Corriere della Sera's Sette, August 2013
Just two years later, on 29th November 1975, the family founded the Nonino Risit d'Aur Prize to preserve Friuli's near-forgotten native vines such as Schioppettino, Pignolo, and Ribolla Gialla. By 1977, the prize was expanded to include literature, then in 1984, an international category. Over the decades, six future Nobel Prize winners first received the Nonino Prize - Rigoberta Menchù, V.S. Naipaul, Tomas Tranströmer, Mo Yan, Peter Higgs, and Giorgio Parisi.
By 1981, grappa was already finding its way into cocktails. Luigi Veronelli's book I cocktail featured over 30 recipes using Grappa Nonino. Veronelli named four of these cocktails after women in the Nonino family - the Giannola Keel, Cristina Keel, Antonella Cobbler, and Betti Cooler.
On 27th November 1984, the Noninos once again defied convention by distilling entire grapes to create ÙE, a grape distillate recognised by a new ministerial decree (D.M. 20.10.84). The creation of ÙE was not just a technical innovation; it was a legal and cultural one, and recognition followed. On 2nd June 1998, Giannola Nonino was appointed Cavaliere del Lavoro - one of Italy's highest honours for enterprise and artistry. Then, on 1st January 2000, Wine Spectator Magazine celebrated the new millennium with a full-page feature on Grappa Nonino Cru Monovitigno Picolit.
After years of experimentation, in April 2000, Gioiello, a distillate of pure honey, was launched.
2007 saw the next Nonino generation pick up the mantle created by their parents as daughters Cristina, Antonella, and Elisabetta spearheaded the next era - positioning grappa as a cocktail spirit. On 19th September 2007, they hosted the first Nonino Cocktail Competition in Percoto, with top bartenders presenting their own Grappa Nonino creations.
December 2013 saw La Repubblica celebrate 40 years since the Nonino Revolution with a full-page feature. The following year, Discovery Channel's How It's Made showcased Nonino as the model for artisanal grappa.
February 2015, Grappa Nonino appeared in Harrods' window displays beside the world's rarest distillates - the only grappa represented.
In September 2015, F. Paul Pacult reaffirmed Grappa Nonino Cru Monovitigno Picolit as one of the world's 16 most extraordinary distillates.
In September 2016, New York bartender Sam Ross famously used Amaro Nonino Quintessentia to create his Modern Classic Cocktail, the Paper Plane, chosen by The New York Times as the archetype of equal-parts cocktails.
In January 2017, the London School of Economics Business Review published a case study detailing how the Noninos' work helped elevate grappa from "bottom to top of the status rank," calling it a "national spirit" equal to whisky and cognac.
In 2018, the Nonino family introduced Nonino GingerSpirit at the P(our) Symposium in Paris - a single-ingredient distillate from Italian ginger. Then in October, they debuted L'Aperitivo Nonino BotanicalDrink, a 100% botanical aperitivo inspired by family archives.
On 10th December 2019, the Italian Ministry of Agriculture honoured the Nonino family with Premio Donne per il Made in Italy, an award that recognizes Italian women entrepreneurs for their innovation and contribution to the Italian economy.
Innovation remains central to the Nonino family and on 15th April 2024 they unveiled Nonino Flour – Green Spot at Vinitaly - a gluten-free ingredient developed with researcher Ninna Granucci and ReGeneration Hub Friuli, transforming grappa pomace into a nutrient-rich food while reducing environmental impact.
On 10th May 2024, Cristina, Antonella, and Elisabetta received the 15th Guido Carli Award for entrepreneurial merit - honoured for their social commitment, innovation, and for introducing grappa to bartenders. Their citation read like a family creed: "Grown up among grapes, fragrances, and hard work... they build the future on the strength of their roots."
