Vecchia Romagna Nera

Jean Bouton, descended from a family of French distillers, was the official supplier of Napoleon’s Court. Once Napoleon’s 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