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Vecchia Romagna is obtained by using exclusively wines coming from the pressing of highly selected Trebbiano grapes, that grow only in Romagna, between the upper Adriatic and Po Valley. Through extremely selective distillation, the ethyl alcohol and the noble parts of the wine are separated from the other parts - such as the tops and tails - that can harm the spirit. The first process to ennoble and enhance the product, is followed by the long, delicate period of aging. The spirit rests for many years in silent cellars, in valuable small oak barrels, letting time and nature merge together. Periodically, the lots are tasted to check how they are taking to the barrel and are then transferred into older and larger casks, where the process of harmonising the aromas is completed. Mixing with the wood’s colouring and tannin, the spirit’s aromatic substances are slowly transformed, gradually creating the unmistakable bouquet and taste of Vecchia Romagna brandy, Italy’s best selling spirit and one of the symbols which make Italy celebrated for its taste, creativity and style throughout the World.