In the early seventies Primo Mazzari realized that they needed to work even the wine by-products, like wine lees from which is obtained Alcohol and Calcium Tartrate, intermediate used to produce Natural Tartaric Acid.
Distillerie Mazzari has grown and in 1995 started a partnership with the Lavorazione Sociale Vinacce of Modena, a consortium of the most important wineries in the north of Italy.
In the year 2000 it was decided to build a plant of Natural Tartaric Acid, which was inaugurated the following year. This choice has proved to be a strategically successful, as today the Distillerie Mazzari is a worldwide leader among all the Natural Tartaric Acid producers. In recent years, all the investments are focused on the production of renewable energy, on the continuous optimizations of the production process and the improvement of internal and external environmental conditions.
In July 2017, Distilleria Deta of Barberino Val d’Elsa (Firenze) joined the “Mazzari Group” after the entire share capital was acquired by Distillerie Mazzari. Distilleria Deta‘s operations today focuses mainly on the processing of wine products and by-products (marc, wine lees and wine) for the production of Grappa, Alcohol for food and industrial use, Wine Distillate and Brandy. There is also production of Calcium Tartrate, which constitutes the raw material for the production of Natural Tartaric Acid, as well as grape seeds used by the oil production industry.
During the 2018 two new plants were inaugurated for the production of Anhydrified (Absolute) and Denatured Alcohol.
So from a small plant, built in the year 1958, Distillerie Mazzari has grow up and now is one of the most important worldwide companies in this field.