Products and processing

Each product we have selected (oil, pistachios, hazelnuts, almonds, oranges, lemons, truffles, sauces, liqueurs and wines) has been made with great care to offer you a unique palate.

The pistachios are harvested by specially trained harvesters, as only the fully ripened fruit may be harvested. This means that the fruit has to be picked by hand and that the harvest takes place in several passes. 

One day’s harvest is immediately processed and fed into a shelling machine with three exits: the green shell comes out of one opening, the waste comes out of another, and the shelled pistachios come out of the third.

To prevent the shell from turning dark, the pistachios are dried in the sun. Only then can the pistachios either be bagged or processed further to end up on our table as a cream (sweet) or pesto (salty).

Trüffel Slide

There are over 100 different types of truffles, but only nine variants are edible. While most truffles are inedible, they are not poisonous to humans.
Each type of truffle has its own season because they grow in different soils and in symbiosis with different plants.
After finding the truffle, depending on the customer’s wishes, it is finely brushed or carefully washed in order to free it from earth residues. The aroma is what is special about the truffle, so everything is done to fully preserve this aroma.

Tomatoes are harvested in the summer months of June, July, August. Immediately after the harvest, they are delivered to companies where they are sorted, washed and processed. The cultivation and transformation of tomatoes into sauces and pesto is one of the main activities that characterize Italian cuisine.

The process of making wine – important as it is – can never give a really good result if the raw materials are not of good quality. For this reason, viticulture is the first essential step in wine production. The composition of the soil and the ripening process of the grapes are different in each vineyard and affect the result just as much as the use of fertilizers and chemical products. The second step is the grape harvest. In the past this was only done by hand – today machines are also used for this. Despite everything, there are many farms that continue to prefer manual harvesting, which allows greater care and a better selection of the grapes. The grape harvest takes place from August to October (each type of grape has its own degree of ripeness), while the late harvest (e.g. for the production of liqueur wines) is sometimes only carried out at the end of November.

Pressing was also done by hand in the past – today machines are used for this. The grapes are pressed and the resulting must is filtered and collected in large vats with acidity control. The must then ferments in these vats for about 7-10 days: During this biochemical process (fermentation), the sugar contained in the must begins to transform into alcohol and carbon dioxide. In white wine, the grape juice is separated from the stalks, pomace (skin) and pips, while in red wine the grape juice ferments along with the solid components that affect the wine’s color and tannin levels.

After fermentation, the wine is filtered until it is completely clear and then poured into containers that can be made of different materials. White wines, for example, mature in a very short time and are sometimes even bottled directly. In the case of red wines, on the other hand, the aging process lasts up to five years (sometimes even longer). The aging takes place in oak barrels, steel barrels, cement barrels or even in amphorae: the characteristics of the wine change depending on the material and size of the container. Before the wine can finally be bottled, it is filtered again to remove impurities and gaseous nitrogen is added to bind the oxygen contained in the wine.


The orange fruit is traditionally harvested by hand, with a combined motion of twisting and pulling the wrist. In some cases, growers also use scissors and cut off the stem. This often happens when harvesting fruit with a very thin skin

A healthy and mature orange tree produces an average of 200 to 350 oranges. However, experienced orange growers can harvest between 400 and 600 oranges per tree after years of practice. With a dense planting of 400 trees per hectare, the expected yield of an experienced farmer would be 40-50 tons per hectare.

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