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Italian Brandies

Italy has a long  history of Brandy production dating back to at least the 16th century, but  unlike Spain or France there are no specific Brandy-producing regions.  Italian Brandies are made from regional wine grapes, and most are produced  in column stills, although there are now a number of small artisanal  producers using pot stills. They are aged in oak for a minimum of one to  two years, with six to eight years being the industry average. Italian  Brandies tend to be on the light and delicate side with a touch of  residual sweetness.