Dolzan

The Dolzan family's distilling activity has historical roots in the Piana Rotaliana: great‑great‑grandfather Romedio Dolzan began the business in the early 1800s. Today the family management (notably figures such as Cav. Luigi Dolzan and his sons Michele and Mauro) continues production and the stewardship of the Villa de Varda brand, maintaining a tradition that reaches the most recent generations.

The production philosophy is founded on continuity between tradition and innovation: rigorous selection of raw materials, respect for the varietal profiles of individual pomaces and an internal protocol (the "metodo de Varda") that governs distillation, resting and maturation to enhance the typical characteristics of the local grape varieties.

Piana Rotaliana, Mezzolombardo (Trentino) — a winegrowing area at the foot of the Dolomites with climatic influence from Lake Garda; the territory is central to the identity of the grappas produced.

The family's process is described in multiple stages: choice and selection of the pomace, distillation according to the "metodo de Varda" (batch cycle, controlled distillation and heads and tails cuts), post‑distillation resting in stainless containers for young grappas, proof reduction with spring water, cooling, filtration and bottling; reserves then follow an additional maturation in wood.

Metodo de Varda: batch distillation in copper stills, conducted slowly with heads and tails cuts; process overseen by the master distiller.

Resting in stainless containers (at least 6 months for young grappas), proof reduction and cooling; ageing in barriques and oak casks for reserves and special editions (some barriques previously used for Glenfarclas whisky).