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Our products are produced from raw materials from organic farming, which are grown on our farmland. Once the tomatoes are adequately ripened, they are picked and selected rigorously by hand.

The different grape varieties are vinified separately to enhance and highlight the characters of the grapes.
Our simple and minimally invasive vinification process enables us to enhance and preserve the special characteristics of the grapes of our area. We carry out coarse filtration a clarification without the use of substances of animal origin.

The variety of our tomatoes is called Siccagno, deriving from the Italian word secco, “dry”. No irrigation is employed and thus our tomatoes ripen and grow exclusively thanks to natural humidity due to the local difference between day and night temperatures. Once the tomatoes are adequately ripened, they are picked and selected rigorously by hand.
They are cooked at low temperature in order to preserve the organoleptic properties of both the raw material and the sauce. Finally, once the product is packaged, sterilization occurs in order to ensure its conservation, without the employment of any other preservatives.

The milling process is carried out with an equipment that operates on a continuous cycle, without breaks during the production. The result is a high-quality oil obtained from a kind of pressing that makes sure that the precious substances contained in the olives are transferred to the oil.
The cold extraction allows to extract the content of the fruits and to preserve the amount of minerals, vitamins and substances rich in antioxidant properties.

La Passata di pomodoro “del Grillo” è ottenuta da pomodori provenienti da agricoltura biologica, coltivati presso i terreni dell’azienda.La struttura dei terreni è sabbiosa e la scarsa somministrazione di acqua, fanno sì che il pomodoro (chiamato appunto Siccagno) maturi e si sviluppi solo con l’umidità naturale apportata dall’escursione termica tra giorno e notte, favorita da un’altitudine media di 400 mt s.l.m.
Raggiunto il giusto grado di maturazione, vengono raccolti e selezionati rigorosamente a mano e trasformati senza l’aggiunta di altri ingredienti e conservanti.La cottura avviene a temperatura di 60° per mantenere inalterate le proprietà organolettiche della materia prima e della passata di pomodoro, infine, quando il prodotto è confezionato, avviene la sterilizzazione per garantirne la conservabilità nel tempo.

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