Working
Sowing
Sowing barley in our land is done according to the ancient agricultural practice of annual rotation of crops, alternating with cereals variety of legumes to enrich the soil naturally. The hillside location, thanks to its altitude, prevents the growing development of fungal diseases, making the product more healthy and free of mycotoxins.
Maturation and treshing
The maturation and the entire production cycle of our barley is done by limiting the use of fertilizers and chemicals, by adhering to a product specification approved by the Tuscany Region and summarized by Agriqualità that promotes the products obtained with techniques of integrated farming (L: R 25 / 99).
Storage
Storage of barley that is collected in the fields, takes place in our warehouses and then is carefully selected and verified its health thanks to production processes, certified and fully verified by the inspection body CSQA authorized by the Tuscany Region.
Roasting and grinding
The roasting is done in installations of our properties that use wood as fuel. This process makes sure to bring out the best, the wonderful fragrance and aroma of malt coffee thus obtained.
