For his three-year-matured Brandy Italiano, Jacopo Poli distils Trebbiano wine from the Venetian growing region of Soave. The white grape variety Trebbiano also plays an important role in French Cognac, although under the name Ugni blanc, for the production of noble wine brandies. In the Poli distillery, the wine is distilled according to the traditional, discontinuous method in a copper still. The term discontinuous describes the elaborate method in which the distillation is stopped after each distillation process, the used fuel is removed, replaced by fresh fuel, and only then is the next distillation process started. The wine is heated in the copper still until the wine spirit (the ethanol) evaporates, rises into the cooling coil, condenses, and flows off as brandy into a sample bell. Here, the true art and many years of experience of the master distiller are required, who cuts off the foreshots and feints (also called head and tail) with a great deal of sensitivity and preserves only the noble heart of the brandy with the finest aromas.
For its completion, the high-proof brandy is placed for three years in barriques made of French Allier oak and gradually brought to a moderate 40% vol. alcohol by the careful addition of distilled water. After maturation, Poli lets it cool down to -6 °C and fills it into the bottles as Brandy Italiano, only gently filtered.
Colour: warm golden brown to mahogany Fragrance: warm, spicy fragrance of coffee, nutmeg, and vanilla Taste: also on the palate mellow, round, spicy, and powerful
