The attention we dedicate to our rice is maximum in all stages of growth and we only harvest it when it has reached the perfect degree of ripeness. a delicate process
that lasts about 24/30 hours. To lower the percentage of humidity, we use a methane gas system with a heat exchanger that keeps the organoleptic qualities unaltered.
Only with natural gas drying, when the bag is opened it is possible smell the characteristic scent of the freshly harvested cereal. The rice is then put to rest in
ventilated silos and, in small batches, is slowly stone-piled by rubbing to remove the outer husk (lolla) and obtain the white rice. Before packaging, three selection
steps take place: two at the optical sorter where all imperfections are discarded (broken grains, machined and too small in size) and a further step with a screen just
before packaging, eliminating the latest imperfections. The discarded rice is used for foraging the animals that live in the Reserve. After the careful selection of
the rice, we move on to packaging using Modified Atmosphere Packaging (MAP), the best solution to protect the organoleptic qualities of the rice and preserve it over time. Each bag is manually inserted inside the carton packs, allowing the last operator quality control. At the very end we store the product in a controlled temperature warehouse.
that lasts about 24/30 hours. To lower the percentage of humidity, we use a methane gas system with a heat exchanger that keeps the organoleptic qualities unaltered.
Only with natural gas drying, when the bag is opened it is possible smell the characteristic scent of the freshly harvested cereal. The rice is then put to rest in
ventilated silos and, in small batches, is slowly stone-piled by rubbing to remove the outer husk (lolla) and obtain the white rice. Before packaging, three selection
steps take place: two at the optical sorter where all imperfections are discarded (broken grains, machined and too small in size) and a further step with a screen just
before packaging, eliminating the latest imperfections. The discarded rice is used for foraging the animals that live in the Reserve. After the careful selection of
the rice, we move on to packaging using Modified Atmosphere Packaging (MAP), the best solution to protect the organoleptic qualities of the rice and preserve it over time. Each bag is manually inserted inside the carton packs, allowing the last operator quality control. At the very end we store the product in a controlled temperature warehouse.
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