Vecchia Romagna Etichetta Nera, 70cl bottle, 38 ABV

Product Information

Made primarily from Trebbiano grapes, the brandy possesses a distinct flavour profile that is both rich and aromatic, echoing the fertile grounds from which its ingredients hail. Over the years, Vecchia Romagna has not just retained its legacy but has also evolved, innovating its offerings and packaging to cater to the contemporary connoisseur. While aged varieties can be sipped and savoured neat, younger brandies are often consumed in long drinks with mixers and plenty of ice – or in a number of decadent cocktails. Having spent six years in French oak barrels, the Calvados XO is packed with notes of apple, nutmeg and cocoa, best served as a digestif over ice. There's French oak barriques, Slavonian oak casks and barrels which previously held Italian red wine.

The Vecchia Romagna Riserva is made from Trebbiano grapes and spends a decade maturing in oak casks to develop deep wells of character and flavour from the casks. From Vecchia Romagna comes Riserva Tre Botti, a blend of brandies aged in three different cask types. It’s refreshing, light and sweet with aromas of bakewell tart and marzipan, not dissimilar to a Pedro Ximénez sherry, and is aged for 20 years.

Although young it possesses a harmonious bouquet and a smooth and full flavoured character that is not to be dismissed. When it comes to varieties of the drink, think seasonally, from long-aged and full to warm the cockles in the winter, and lively and floral for vibrancy in the summer months.

French founders Pierre-Emmanuel and Xavier have teamed up with London bar Coupette to bring you a Normandy brandy made from apple cider. The 18 Year Old Riserva from top Italian brandy range Vecchia Romagna is not only made with spirits aged for at least 18 years, but also enjoys a finishing period in casks that were previously home to Amarone della Valpolicella wine. The brand owes its name and origin to the Romagna region of Italy, renowned for its lush landscapes, gastronomy, and viticulture.Best enjoyed swirled and sipped from a snifter glass – featuring an oversized bowl that allows the aromas and flavours to build for optimised taste – it’s usually enjoyed at room temperature or over ice as a digestif after dinner is done to round-off the evening.