136 / 137
SPIRITS OF ITALY
127
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.