Distillation

Distillation

Made by distilling wine produced from Trebbiano grapes grown on the hillsides of Tuscany and Emilia-Romagna, Villa Zarri Brandy is the result of painstaking empirical work coupled with rigorous scientific research with one goal in mind - the production of Italy’s finest spirit.

The first fundamental element in the production of a brandy is the quality of the wine to be distilled, and it should be stressed that not all wine is suitable for this purpose. The ideal base wine should be perfectly clear, low in aromatic content, high in acidity, and quite resistant to oxidation.

This wine should also be low in preservatives, such as sulphur derivates, as they would be carried along in the distillation process leading to unpleasant organoleptic characteristic in the resulting spirit. The best base wines are made from Trebbiano grapes grown in choice hillside
vineyards located between 450 feet and 2100 feet above sea level in the regions of Tuscany and Romagna.

 

The method of distillation is also crucial to the final quality of the spirit. The one employed at Villa Zarri is the discontinuous method using a copper Charentais still. Our products are made following the double distillation method to assure the highest quality. Because this method is very slow and it encompasses two distinct phases, it allows us to extract the best possible concentration of bouquet and the finest flavors while enabling us to reject the undesirable “heads” and “tails”. The resulting spirit is perfectly transparent and colorless, and its alcohol content is around 72% by volume or 140 proof as it exits the still.