Jean Bouton, descended from a family of French distillers, was the official supplier of Napoleonâs Court. Once Napoleonâs Empire started to collapse he decided to open a distillery in Bologna , the ancient Italian city, where he found a terroir similar to that of the Charente region, the land of Cognac.In 1939 the distillery released Vecchia Romagna for the first time using the renowned Trebbiano grape (also known as Ugni Blanc or Saint Emilion in France). Two types of distillation are used in the creation of Vecchia Romagna. Column still distillation allows the wine spirit to take on a typical style since the result is a clear and fine distillate ideal for fresh and medium aged Brandy. A second distillation in a pot still is performed with a copper alembic which is used in order to enrich the wine spirit perfect to express the maximum potential in the medium and long ageing periods.The distilled liquid is then aged in two types of oak, French and American, and two different containers (casks and barrels) to bring the depth and complexity to the spirit.Timber from European oak trees that are at least 150 year old is carefully selected for the casks and barrels to let the spirit express its potential and give Vecchia Romagna its intense colour and unique flavourToasting of the barrels is an essential detail in the production of a great quality brandy. In order to have the original taste of Vecchia Romagna, only Medium Plus level toasted barrels must be involved.Once aged the liquid is then skilfully blended using the palette and knowledge of the master blender to always create the same successful spirit, before being chill filtered, married and bottled. Etichetta Nera is a blend of brandies from 22 months to 5 years aged first in small 400 Lt French oak barrels to give a boost on woody components, then in larger 5,000 Lt Slavonian casks in order to make richer, smoother and rounder
Jean Bouton, descended from a family of French distillers, was the official supplier of Napoleons Court. Once Napoleons Empire started to collapse he decided to open a distillery in Bologna , the ancient Italian city, where he found a terroir similar to that of the Charente region, the land of Cognac. In 1939 the distillery released Vecchia Romagna for the first time using the renowned Trebbiano grape (also known as Ugni Blanc or Saint Emilion in France). Two types of distillation are used in the creation of Vecchia Romagna. Column still distillation allows the wine spirit to take on a typical style since the result is a clear and fine distillate ideal for fresh and medium aged Brandy. A second distillation in a pot still is performed with a copper alembic which is used in order to enrich the wine spirit perfect to express the maximum potential in the medium and long ageing periods. The distilled liquid is then aged in two types of oak, French and American, and two different containers (casks and barrels) to bring the depth and complexity to the spirit. Timber from European oak trees that are at least 150 year old is carefully selected for the casks and barrels to let the spirit express its potential and give Vecchia Romagna its intense colour and unique flavour Toasting of the barrels is an essential detail in the production of a great quality brandy. In order to have the original taste of Vecchia Romagna, only Medium Plus level toasted barrels must be involved. Once aged the liquid is then skilfully blended using the palette and knowledge of the master blender to always create the same successful spirit, before being chill filtered, married and bottled. Etichetta Nera is a blend of brandies from 22 months to 5 years aged first in small 400 Lt French oak barrels to give a boost on woody components, then in larger 5,000 Lt Slavonian casks in order to make richer, smoother and rounder Suitable for vegetarians Keep out of direct sunlight Best served neat in a brandy glass. Or as an Italian Caf Corretto. Take a fresh Espresso and serve a shot of Vecchia Romagna alongside, either drink them side by side or add some of the Vecchia Romagna to the Espresso and drink. For something really different, why not try a traditional Affogato. Affogato is an Italian coffee-based dessert. It usually takes the form of a scoop of vanilla gelato or ice cream topped with a freshly brewed Espresso. For a slight twist why not drown the ice cream with a shot of Vecchia Romagna brandy instead of the coffee. Nose Well balanced, pleasantly pungent, ripe tropical fruits (papaya, pineapple) and spices (vanilla, cloves, cinnamon), definitely woody. Balance of almond brittle, candy pear, ripe plum, dried figs and raisins Taste Bitter almond, strong and powerful, full bodied, persistent Finish Slightly dry and pleasant finish, with hint of citrus orange/tangerine zest and rich plum jamProduct information
Country of Origin
Storage
Serving Suggestions
Package Type
Other Information
Brandy
Origin:
Brandy aged and bottled in Italy
Additional Information:
Drink Responsibly
Brand
A Taste Matured by Time
In 1820, Jean Buton, the master distiller and official supplier of the court of Napoleon I, moved form France to Italy to continue perfecting his skills in the art of distillation. After years of dedication and fascinating discoveries, he created Vecchia Romagna, the brandy that embodies a history almost two centuries long.Manufacturer
via E. Fermi 4,
Zola Predosa (Bo),
Italia.Country of Packing
Return To Address
via E. Fermi 4,
Zola Predosa (Bo),
Italia.
www.vecchiaromagna.itDietary Information
ABV (%)
Units
Tasting Notes
Please drink responsibly
Know your limits The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week