The history of the Deta Distillery begins in 1926, when the family of the Torrigiani marquises of Santa Cristina founded a small distillery in Barberino Val d'Elsa, in the Chianti hills area, in the heart of Tuscany between the provinces of Florence and Siena. After the Second World War, Angelo Gianchecchi took over the reins of the company, then called “Lo Stillo”. The distillery quickly became the point of reference for the neighboring Tuscan wineries, making space among the fierce competition thanks to production techniques capable of combining skill and experience with respect for the organoleptic properties of the raw materials. In July 2017 the Deta Distillery became part of the "Mazzari Group" following the acquisition of the entire capital by Distillerie Mazzari SpA, a world leading company in the production of Natural Tartaric Acid and an important reality in the bioethanol production sector , of ethyl alcohol for food and industrial use, spirits and brandy. Today, the activity of the Deta Distillery is mainly concentrated in the processing of wine products and by-products (pomace, wine lees and wine) for the production of Grappa, alcohol for food and industrial use, wine spirits and brandy. Calcium Tartrate is also produced, which constitutes the raw material for the production of Natural Tartaric Acid, and the seeds used by the oil industry.