Distillery
Villa Zarri
Italian producer of brandy and liqueurs based in Castel Maggiore (BO), known for long-aged brandies, wine spirits and a range of traditional liqueurs (amaro, nocino, cherry brandy, coffee liqueur).
- Castel Maggiore · Emilia-Romagna · Italy
- 19 products
The story
The production history is tied to the Zarri family: in the 1950s Leonida Zarri took over the Pilla company (active in Venice) and the activity later moved near Villa Zarri. Production of Villa Zarri Brandy as an artisanal label is traced back to the 1980s (the Villa Zarri brandy was launched in 1986) and the first bottle was placed on the market in the early 1990s under the guidance of Guido Fini Zarri.
Production philosophy
Pursuit of quality through traditional methods and artisanal care: natural distillates obtained from selected wines, selection of the 'heart' fraction of the distillate and long ageing in small French oak casks to achieve great complexity and personality.
Territory
Production site in Castel Maggiore (province of Bologna). Raw material for brandies: Trebbiano Romagnolo wine (from the hills of Romagna); for some aromatic productions local raw materials are used (e.g. cherries from Castello di Serravalle).
Awards and recognition
Spirits Selection by CMB (2025) – Grand Gold Medal: Villa Zarri Brandy Italiano 21 Anni 2002; (competition results include recognitions for other Villa Zarri expressions).
Production method
Batch distillation in two phases with a copper Charentais still; heads, hearts and tails are separated to retain only the noble fraction of the distillate (spirit comes off at about 72% ABV). Subsequent resting and ageing in small French oak casks; some vintages receive additional finishing in Marsala barriques.
Distillation
Batch two-phase method with a copper Charentais still; the heart of the distillate is separated and preserved.
Ageing
Ageing in small French oak casks (350 L Limousin barrels); vintage assemblages for blends; for some vintages finishing/ageing in Marsala barrique.
Characteristics
- Type
- Distillery
- City
- Castel Maggiore
- Categories
- acquavite (wine spirit)
- amaro (Italian bitter liqueur)
- brandy
- vermouth
- nocino
- cherry brandy
- coffee liqueurs
- vintage brandies (brandy millesimati)
- wine spirits (acquaviti di vino)
- Raw materials
- Trebbiano Romagnolo wine (grapes)
- Chardonnay grapes
- cherries (Vignola / Castello di Serravalle)
- green walnuts (for nocino)
- Arabica coffee (for coffee liqueur)
- herbs and roots for amaro (see botanicals)
- Casks and ageing vessels
- Limousin oak small casks (approx. 350 L)
- small French oak casks
- barriques (finish) – Marsala barriques (for some vintages)
- Representative products
- Brandy 30 Years – Millesimato 1989 (Pieno Grado)
- Brandy Italiano 21 Years (Millesimato 2002)
- Amaro Zarri
- Acquavite di Vino Chardonnay
- Cherry Brandy (Brandy alla ciliegia)
- Brandy Assemblaggio Tradizionale 10 Years
What makes it distinctive
- Artisanal production of brandy from local wines (Trebbiano Romagnolo).
- Use of batch distillation with a copper Charentais still and selection of the 'noble' fraction of the spirit.
- Long ageing in French oak small casks (Limousin) and experiments with finishing (Marsala barriques).
- Range includes acquavite, vintage brandies, traditional amaro, nocino, cherry brandy and coffee liqueurs.
- International recognitions (e.g. medals at the Spirits Selection by CMB).
