The Villa Zarri productive philosophy stems from painstaking experiments and precise scientific research, which are derived from the methodology applied to French Cognac.
In order to achieve excellent quality brandy, you need to start from an organoleptically perfect wine; Villa Zarri has chosen Romagnolo Trebbiano.
At Villa Zarri, distillation takes place in the months of September, October and November, as soon as the alcoholic fermentation of the wine has been completed. The method employed is the discontinuous one, carried out by means of a Charentais alembic. 
When its strength is such, it is transferred into small 350-litre oak barrels, coming from the oak forests of Allier and Limousin, where they age.