PROCESSING IN HAZELNUTS
The Cultivation
We directly cultivate hazelnut orchards of the Tonda Gentile Trilobata variety, also known as "delle Langhe," in the municipalities of Diano d'Alba, Alba, Albaretto della Torre, and Serralunga.
All of our hazelnut orchards are situated in favorable locations with well-draining soil, which prevents water stagnation that can be very harmful to the root health of the plant.
Over time, we have aimed to plant hazelnut orchards in areas with favorable microclimates, in partial shade conditions, not overly exposed to sunlight, which promotes healthy vegetative growth.
When the plant is in optimal conditions, it is strong and well-developed requiring no intensive pest control treatments.
Harvesting
The full ripening of hazelnuts occurs around mid-August. When the fruit is fully mature, it detaches from the plant and falls to the ground naturally, without the need to shake the tree to encourage its fall.
Before harvesting, it is essential to properly prepare the soil, clearing it of weeds and debris.
While in the past the harvest was done manually, today the entire process is fully mechanized using vacuum systems. After collection, the hazelnuts undergo further cleaning with specialized machines that remove small stones, twigs, and leaves.
Drying
For proper preservation, hazelnuts must reach a relative humidity level of 6%.
Questo è fondamentale per preservarne la qualità nel tempo.
This is essential to maintain their quality over time. To achieve this ideal humidity level, the hazelnuts should be exposed to the August sun for a few days, when the sun’s heat is most effective. After several days under the sun, with the humidity level stabilized, the hazelnuts can be stored for up to two years without issues.
Dopo qualche giorno al sole, con il tasso di umidità stabilizzato, le nocciole potranno essere conservate fino a due anni senza problemi.
However, it is important to keep them in dry and well-ventilated environments, to ensure their integrity and freshness over the long term.