Genuine products of the highest quality thanks to focused and conscious methods of cultivation
Est modus in rebus (Latin for “There is measure in things”, Orazio)
WHAT WE PRODUCE AND HOW
DURUM WHEAT
Attention to the earth that nourishes us is or prerogative
The use of cultivation techniques which are sustainable and respect the ecosystem are prerogative for the Azienda Briola which, for quite some time, has adopted an EU protocol of “integrated agriculture” together with no-tillage farming technique for the cultivation of wheat. This modern methodology avoids the overturning of clods, and thus the impoverishment and the destructuring of the active layer, produces a notable reduction in the erosion of the soil (due to the beating action of rain) which results in the improved fertility of the land and reduced use of fertilizers and herbicides.
We use laboratory tests to verify
that our wheat transformed into flour does not present harmful chemical
residuals. The results we have obtained are the same as those labeled “bio” but
with protein levels decidedly higher.
...FRom wheat to Pasta
Quality over quantity!
To make our pasta, we use semola flour produced using only our wheat. We want to know exactly what we are eating (being sure there are no chemical residuals, etc.), especially considering we eat pasta every day.
Currently we produce a limited quantity to satisfy our clients’ requests. These orders are necessary for us to plan, year by year, how much wheat to dedicate to pasta production. So, if you’re interested, we would kindly ask you to make your requests far in advance. It takes time, but it’s worth it!
The pasta
shapes we currently sell are: ricce, linguine, rigatoni, ditalini lisci. Check
the section “Future Projects” to discover the new arrivals, or contact us
directly for more information or to request a free sample!
AGLIANICO DEL VULTURE DOCG grapes
WINE
Our vineyard
runs along a bank exposed to the south with a vertical decline of over 100
meters (330 feet). This height differential imparts upon the grape’s distinct
organoleptic characteristics of the highest quality. Starting from the end of
winter, the plants are cultivated to obtain a production that favors quality
over quantity. We don’t use methods to artificially increase the yield, but
rather we gather what the earth offers.
