Home english - Destilaria Octaviano Della Colletta

Love stories are always inspiring. So imagine one of a man who had two passions throughout his life: the first, the woman who was always by his side. The second, the art of making cachaça.

The Octaviano Della Colletta Distillery was created to honor a passionate man. And there could be no better way to tell this story than through the flavors of his favorite drink. The preparation method has been improved, modern equipment has been imported, but the care with every detail of the process, which Mr. Octaviano valued, remains the same.

The distillery was born at Fazenda Basalto, whose name is inspired by the Terra Roxa soil, so characteristic of the region. This type of soil originates from the basalt degraded over time, giving birth to a soil which is very rich in minerals, such as iron and magnesium – therefore, it is highly fertile and suitable for growing sugar cane. For those who have already seen this reddish soil and wondered why it is called roxo (purple), the explanation lies with the Italian immigrants. They used to say that the soil was rosso, which means red in Italian. The natives then heard it and adapted it to roxo.

Curiosities aside, Fazenda Basalto, which has Ĉ and Alzira as its main projects, aims to host works that talk to each other, creating a symbiotic relationship and heading towards an increasingly sustainable production. Organic food, animal breeding, actions for the community that works the land, in other words, projects that translate the passion of their creators for healthy and quality food, for good treatment of the land, and for fair labor relations.

Caipiras are the residents of the quiet towns in the inland of São Paulo, who lead a simple lifestyle, know how to respect time, and have patience to do everything at the right time. The inland of São Paulo state received communities of Italian immigrants who put down roots here and ended up adding to the caipira culture. Words from the Italian language were incorporated into daily life, as well as several typical dishes. Moreover, they were very important agents for the development of the sugar cane and coffee markets.

Organic planting

Sugar cane harvesting

Célia and Gustavo are Brazilians from the inland of São Paulo, and were separated by only 50km between Barra Bonita and Torrinha. But it took the big city, São Paulo, for them to meet and get closer. From the pleasure of cooking together came France and Le Cordon Bleu. A couple, but also a team of 2 Chefs, where the role of each one alternates according to the needs of the recipe. The perfect partnership.

Endless curiosity and appetite, kilometers collected around the world, as well as recipes, flavors, and memories. One foot in the 15ème and the other in Pinheiros, and the caipira roots that add to Parisian life. Rice and beans and hautes tables, pubs, and three stars. All jumbled together.

From this partnership that shares the love for food and drink came the interest in producing a caipira cachaça, made in the inland of São Paulo to win the world over. More than a cachaça, it would be the opportunity to honor its grandfather, Octaviano Della Colletta.