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Our hazelnut groves lie in the municipality of Feisoglio, in the Alta Langa, all around our house.

The first processing takes place in the ground, with the constant care of the trees we grow.
In July we begin to prepare the ground for harvesting, levelling it with the mulcher, to make way for the self-propelled machine that in August will sweep up the ripe hazelnuts that have fallen to the ground with their precious load of aroma and taste still enclosed in their shells.

As soon as the hazelnuts are harvested, we leave them to dry in the farmyard, in the sun of the Langhe, the same sun that a few hills further on ripens the grapes Barolo is made of.

When do we know they’ve dried to just the right point? We use a sensor to assess the internal degree of humidity of the fruit on a daily basis. When the time is right, we move them indoors, inside perforated boxes, where they continue to breathe the air of the hills of the Alta Langa where the hazelnuts were born and grew.

They age like a good wine, breathing in the same air that made them.

Then comes the moment for toasting: we have chosen a hot air process, more delicate than other systems, which respects the aromas and organoleptic and nutritional properties of the hazelnut to the maximum.

At this point nature and taste have completed their journey: the nuts are ready to be packaged as toasted hazelnuts, to be chopped up as grain, or ground down to flour.

Or to be processed to become hazelnut cream or paste.

From tree to jar, a whole journey that takes place on our land and in our farmhouse at Feisoglio, Alta Langa.

The freshly picked hazelnuts are left to dry in the sun of the Alta Langa, then stored in open boxes to allow air to circulate and continue slow, natural drying.

The hazelnuts are selected, sorted by calibre and shelled.

The hazelnuts are toasted in a hot air system, which fully respects the aromas and organoleptic and nutritional properties of the hazelnut.