A bunch of crushed grapes is not something that goes to waste.
It is richness, work, passion.
We capture its soul and give it a new shape.
It turns from matter to spirit.


We take all the time we need

What do you think of when you savour a nice glass of brandy? Of course warmth, vigour, taste and the aroma of oak. I also think of time slowly passing by, traces of the past, the art and care of man.

Few know that the first written evidence regarding the production of brandy was found in the load documents of 16-century Dutch merchants. They used to import this distillate from western France and then resell it in northern Europe. They couldn’t get enough of it.

To the point that the name “brandy” derives precisely from the abbreviation of the Flemish word “brandewin”, that is to say “burned wine” or “boiled wine”.

We should not actually speak of wine, but eau-de-vie, as “Italian brandy” is none other than eau-de-vie aged in oak casks for more than a year.

Here at Di Lorenzo, we are among the largest producers of brandy in Europe. Among the few with reserves that have aged for more than 20 years.

We invested in it when no-one else wanted to. We now export in Europe: in Germany and France, as well as in former Yugoslavian countries and in Russia.

We select the best Italian table wines thanks to one of Italy’s top wine-making experts: Romano Savina.

We then distil them in our plant in Ponte Valleceppi, just outside Perugia, transforming them into eau-de-vie and finally we let them age in warehouses scattered across Italy (strategically located to reach our leading markets).

Of course, the casks undergo inspection from the government to ensure that they have genuinely undergone an ageing process. The main features, origin and periodical analyses are reported on each individual oak barrel.

Because we pride ourselves in providing a product with character. That transmits passion.

Without rushing.

Because making a good brandy takes time and we take all the time we need.



The heart of pleasure

Grappa is a miracle of purity. It is the only distillate made by processing solid matter, marcs.

It is the vine’s final gift, which elevates “its” soul in retorts and comes back to life in cascades, turning into “liquid spirit”, life and warmth.

This miracle has been handed down at Di Lorenzo since 1888. And now, as much as then, it is one of our acclaimed flagship products: Grappa di Sarno.

We make it in the simplest way possible.

We select the best raw materials.

That is to say, extremely fresh grapes from single vines, processed exclusively in Italy, such as Chianti, Moscato, Montepulciano or Chardonnay, Aglianico, Merlot or Sangiovese, Lambrusco, along with Sagrantino, Rosso di Montefalco and many others.

We use classic instruments.

We have a traditional plant with vault pillars entirely made of copper. Copper chemically combines with various molecules containing sulphur, naturally occurring in marcs and possessing an unpleasant odour. It causes them to precipitate, which means that we can easily discard them from production.

We have always employed the same care throughout the production process.

For instance, we use a double distillation at atmospheric pressure. This means that we can preserve the aroma and taste of the grapes that we have processed. We eliminate the head and tail of the grappa, the initial and final part, and only conserve the heart.

The result is a distillate that is so pure that it is both renowned and acclaimed for its quality.

We bottle part of it under the “Grappa Di Sarno” brand, or on behalf of third parties, but we sell the rest to top Italian brands and to them only. Since it can only be called grappa if the product is obtained from the distillation of Italian marcs processed in stills in Italy.

It has been the heart of our production, our emblem for years.



Quality in vast quantities

“Aqua vitae”, namely the water of life.

Even if its name dates back to a very distant past – the etymology of the word is associated with alchemy as an extension of the old method of distilling aromatic herbs, which was very common in Italy during the Middle Ages – this is the perfect term for our business.

Eau-de-vie was one of our strong suits for many years.

This is what made Di Lorenzo a renowned brand throughout Europe at the beginning of the year 2000, as well as its transformation into “Italian brandy”. It allowed us to expand and have a solid financial basis. And it enabled Italy to be considered among the principal manufacturing countries, together with France, Spain and Greece.

Up until 2008. When new European regulations on the wine-making market created, however, a new hierarchy. With the help of favourable internal legislation, Spain is currently leading the way within the sector.

However, Di Lorenzo remains one of the finest producers.

We can distil vast quantities at extremely high quality levels. A part is intended for ageing, while the rest makes it onto the market.

Distillate is instead made with less noble wine.

However, it remains an important basic component for liquors across Europe, as it preserves the taste and aroma of the raw material.

As for eau-de-vie, new European regulations introduced in 2008 did not support its commercialisation, which means that production in Italy has somewhat dropped.

The structure of our distillery allowed us, however, to adapt to demand with great versatility. We can process all kinds of orders, even in the event of extremely high demand.