The wine is distilled in two stages using a Charentais still, following the Cognac method, resulting in a spirit with an alcohol content of 72%. This is followed by ageing in small French oak barrels for a full 10 years, during which, as well as absorbing the precious aromas of the wood and maturing through exposure to oxygen, the brandy is reduced to 44% alcohol by volume – the perfect strength to express all the flavours and nuances in the glass.
Villa Zarri’s amaro is prepared using cold infusions in alcohol of 28 exquisite aromatic herbs and roots with a bitter yet elegant flavour, including quassia, rhubarb, wormwood, colombo, liquorice, mint, cinchona and gentian. It has a dark amber colour. On the nose, an intense aroma of spices and herbs, with gentian, cinchona and wormwood standing out. On the palate, it is smooth and long-lasting with a multi-dimensional flavour profile.
A liqueur from Romagna to be enjoyed after dinner with friends and family. Excellent on its own or with a little dark chocolate.
To fully appreciate its style, this wine should be served at a temperature of 8–10°C.