Our story began in 1958.
Primo Mazzari, originally from Russi in the province of Ravenna, worked as a delivery driver for various local companies and warehouses.
1958
Our story began in 1958. Primo Mazzari, originally from Russi in the province of Ravenna, worked as a delivery driver for various local companies and warehouses. In those years, the lack of adequate cold storage facilities and the high volume of fruit production often led to significant waste: excess produce was removed from the containers and left on the ground.
Struck by this situation, Mazzari had an idea: to collect the unsold fruit, take it to a small shed he owned, and start making cider. The fermented cider could be turned into an alcoholic raw material to be sold to local distilleries. Given the abundance of fruit crops in the surrounding countryside, Mazzari, together with his father, decided to expand the business by building a new cider house, moving it from Russi to Sant’Agata sul Santerno, a strategic location due to its proximity to the many fruit and vegetable warehouses in the area.
1960
Once the facility was established, the harvesting and processing of the fruit began, and production levels soon reached significant levels. In 1960, he built his first distillation plant, but it soon proved to be too small to handle the volume of raw material available. And so Mazzari decided to build a larger facility, able to not only distil fruit, but also products from the wine-making process, thereby expanding the range to include wine brandies, Italian brandy, fruit spirits and other products.
Thanks to this expansion, the company became a leading player and a formidable competitor to the distilleries already established on the market.
As Primo Mazzari recalled:
“We were the smallest players, and our competitors were doing everything they could to eliminate us and force us out of business. But as time went on, the opposite happened; we made progress and grew, we developed strong, solid in-house expertise, and we evolved technologically to such an extent that our competitors went out of business, and we went from the smallest to the largest.
I was fortunate enough to always have a clear vision, and to have my father by my side, who was never afraid of debt. The banks’ attitude towards us changed: once they had got to know us and realised we were serious people, keen to work hard and build something new and significant, they granted us all the funding we needed. This is how we set out, deep in debt but with the pride and determination to keep pushing forward.”
1970
In the early 1970s, Mazzari took a new, significant step in its industrial development: expanding its operations to include the processing of wine-making by-products, in particular wine lees.
This raw material, often considered as waste, was instead enhanced through a processing method that turned it into alcohol and calcium tartrate, a key ingredient in the production of natural tartaric acid.
1995
In 1995, the company further consolidated its position in the national distilling sector by joining Lavorazione Sociale Vinacce di Modena, a second-tier consortium comprising some of the leading cooperative wineries in northern Italy.
This partnership marked the start of a virtuous collaboration, capable of creating shared value throughout the supply chain, while strengthening ties with the local community and the cooperative sector, which has always been a key driver of the Italian agricultural economy.
2000
In 2000, Distillerie Mazzari invested in a key step in its development: the construction of a new plant dedicated to the production of natural tartaric acid.
A decision that proved to be strategically successful, anticipating the demands of a constantly evolving market. In the years that followed, demand for natural tartaric acid grew steadily, driven by the search for increasingly sustainable, traceable and naturally sourced ingredients.
Today, thanks to this insight and our daily commitment to expertise, research and quality, Distillerie Mazzari has become a world leader in the production of natural tartaric acid.
2017
In recent years, our journey has been enriched by new challenges and achievements: we have invested resolutely in cutting-edge technologies, with a view to an industry that is increasingly focused on the environment and efficiency.
We have built facilities for the production of advanced biofuels and renewable energy, incorporating innovation, sustainability and responsibility into every stage of our production cycle.
Process optimisation, together with the continuous improvement of working conditions, is now an essential part of our industrial vision: a practical way to grow while respecting people and the planet.
2017
In July 2017, the Deta Distillery in Barberino Tavarnelle (Florence) joined the Mazzari Group following the acquisition of its entire share capital by Distillerie Mazzari.
The Deta Distillery’s operations focus primarily on processing wine products and by-products (pomace, lees and wine) to produce grappa, food-grade and industrial alcohol, and wine brandy.
In the company’s distillery, fine spirits and liqueurs are crafted with skill and passion, in keeping with the most authentic Tuscan artisan tradition.
The company produces and bottles both Deta-branded products – which embody the distillery’s identity and quality – and bespoke ranges for third parties (private labels), designed to best meet every customer’s specific requirements.
Today
And so, from a small idea that first took shape in 1958, we have grown to become one of the most established and internationally recognised companies in the distillation sector and related areas.
A story of passion, dedication and the ability to always stay one step ahead.
