The slopes with south exposure in the past hosted numerous vinyards, cultivated as narrow terracing, which allowed the passage only by walking or through animals for the transport of heavy load, the whole work was made only by hand, there was no possibility to acces with
mechanical means. During the years these hard conditions bring to the abandonment of the vineyards, in the course of time nature take back its place and the only trace of that old cultivations was some robust vine inside the dense wood. One day casually we find out about some small farms, which started to bring back the saffron in Piedmont. We have been fascinated by this spice from the very first moment, in particular for its value and its typical autumnal blossom. After many researches on the cultivation, we realized that the terrain where in past we used to produce grapes, which is permeable and lightweight, was perfect to house this new crop, that we consider a new experience.
We had a plan: once our grandparents owned a plot of land where they used to produced the wine for their household consumption, so we decided to restore the ancient fields to produce saffron. After years of selection of the best bulbs and an accurate preparation of the soil, we reached a very high quality production, certified in category I according to the international ISO 3632 standard.
The weeding is carried out completely by hand, as for the seeding and the harvesting, this one is made early in the morning, before the sunrise, when the flower is still closed. On the same day we remove the petals and dry the daily harvest, in order to keep all the healthy properties and the aroma of the spice. The product is sun-dried, slowly in a natural way. Our saffron is packaged pure, in stigma, inside little glass jars. In cooking it is widely-used, perfect for both salty and sweet recipes.
