Villa Zarri
The Estate
The story of Brandy Villa Zarri is fascinating and deeply rooted in Italian tradition, intertwining the entrepreneurial vision of Leonida Zarri with the artisanal mastery of distillation. The birth of Brandy Villa Zarri in 1986 marked an important chapter for this excellence, aiming to represent the pinnacle of Italian brandy.
The use of the Charentais alembic, entirely made of copper and operating with a double-pass discontinuous method, demonstrates the pursuit of perfection in the distillation process. This attention to detail, combined with tradition, transformed the old stable next to the Villa into a place not only of production but also of culture and sharing, where enthusiasts can discover and taste this extraordinary spirit.
A story that begins in Venice and finds its home in Castel Maggiore, carrying with it the ambition to create a unique product, faithful to the quality and craftsmanship that define the essence of "Made in Italy."
The Spirit
Villa Zarri Italian Brandy was born after extensive and meticulous practical experimentation, accompanied by thorough scientific research aimed at creating the finest aged Italian wine distillate. According to our experience, the most suitable wine for transforming into the best aging brandy is Trebbiano Romagnolo, produced from grapes grown in the eponymous vineyards in Romagna.
The distillation process with the Charentais Alembic is very slow, carried out in two distinct phases, and allows for the best possible concentration of the most noble and pleasant aromas and flavors of the wine. During distillation, the negative and unwanted parts of the distillate, known as the heads and tails, are eliminated, while the noble part, called the heart, is preserved. The brandy that comes out of the alembic is colorless and has an alcohol content of about 72%.