Amaro Nonino Quintessentia is a 35% vol. botanical liqueur enriched with barrel-aged ÙE grape distillate.
Quintessentia links a family amaro to an aged grape distillate.
Nonino’s history begins this amaro line with Antonio Nonino’s Amaro Carnia in 1933, using grappa as its alcoholic base. In 1992, Cristina, Antonella and Elisabetta replaced the grappa in the family recipe with aged ÙE grape distillate. That change gave rise to Quintessentia, connecting the family’s herbal liqueur to its work with grape distillation.
Nonino ages the ÙE grape distillate for at least 12 months before using it to enrich Quintessentia. This minimum concerns that distillate, not a blanket aging rule for the finished amaro.
Nonino locates Quintessentia’s origin in Friuli Venezia Giulia. Its account connects the earlier Amaro Carnia to herbs from the Friulian mountains and follows the recipe’s changes through successive generations of the family.
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