LLS Portfolio Book

Wine Brandies

Jacopo Poli Arzente An elegant brandy of Trebbiano di Soave wine that has been aged 10 years in oak barrels for extra refinement. Trebbiano di Soave has a delicate aroma and is ideal for making brandy. Arzente’s aromatic complexity is due to gentle distillation in copper pot stills followed by 10 years of aging; seven in Slavonian oak casks, almost three in Limousin barrels, and the last few months in 55 gallon Allier casks. Arzente offers complex aromas of caramel, tea, dried fruit, and nuts. Broad and well-balanced, this is an aristocratic brandy.

Fruit Brandies

Pere di Poli A fruit brandy made by distilling Williams pears cultivated in South- Tyrol, in the Alto Adige region. The Williams pear (Pirus Comunis Linneo) was cultivated in ancient Egypt. Of the 5,000+ different varieties that currently exist, the Williams pear is the best suited for distillation. Distilled in September when the pears reach the peak of ripeness, this is a fruity and aromatic brandy.

Lamponi di Poli A fruit brandy made by distilling ripe raspberries cultivated in the Carnia area in the Friuli-Venezia Giulia region. The wild raspberries are originally from Mt. Ida in Asia Minor. For this reason, the great naturalist Linneus called the fruit Idacus. The raspberries are deep, dark red in color and rich in flavor. Distilled in August, this brandy is warm, full-bodied and supple.

Ciliegie di Poli A fruit brandy made by distilling the Durona cherries cultivated in Marostica, a small town in Veneto. These tough skinned cherries, typical of Marostica, were brought to Italy by Lucullo in 64 A.D. from the Asian city of Cherasus. These cherries have a bright, red skin and lively pink pulp. They are distilled in May at the peak of their ripeness. This brandy is fruity and well-balanced.

SPIRITS OF ITALY

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