A 25-year Italian brandy from an estate in Colombaro di Formigine, near Modena, that has farmed the same land since 1714. The Aggazzotti family is perhaps better known for helping define Traditional Balsamic VinegarFrancesco Aggazzotti’s 1862 letter describing proper production was so thorough it became the basis for PDO standards a century later. His brandy was equally esteemed, rivaling Cognac in French and Italian circles. This expression is distilled from estate-grown Trebbiano in a traditional alembic still and aged 25 years in Slovenian oak. Single-estate, artisanal, and deeply rooted in Emilian tradition.