|
|
|
|
|
Others products
Belladonna company produces also the following products
HONEY millefiori from Val d'Orcia The infinite sweetness of one of the most celebrated products of nature: honey is the protagonist of an enchanted land, outstanding for its beauty and tradition, intact and uncontaminated in its lonesome clay hills (the so-called Crete, a hilly area typical of Siena) and flowery fields. This is where busy bees find an ideal habitat to collect from chestnut and acacia flowers, from wild berry covered bushes and from hundreds of types of flowers that prosper in a flourishing and unpolluted land, the ingredients that produce one of the best Italian honeys. Honey, the only sweetening substance known to ancient civilizations, is still today of remarkable importance in daily nutrition. Thanks to its exceptional nutritional value, it is considered a real food. Found untouched in pharaohs’ tombs, or used as beauty elixir, it was widely employed by the ancient Romans in cooking. Charlemagne himself imposed that peasants raised bees on every plot of land that he possessed. Honey, a complete nutrient, pleasure and health rediscovered, has triumphed throughout history, as it does today. Thanks to its high glucoside content, honey is first of all ‘energetic’ because its sugars are quickly assimilated by human body. Furthermore, it is particularly suited in diets for those that suffer from gastric ulcers. It possesses slightly laxative properties and affects intestinal flora by preventing fermentation. Its topical use favors quick healing of burns and wounds. Amidst the rose hips, blueberries, raspberries, wild strawberries and blackberries, the Val d’Orcia has always been the favorite place for buzzing bees. In the spring, white acacia flowers or, in the summer, golden sunflowers breathe life into a sweet and floral product, vaguely reminiscent of freshly trimmed lawn. Between June and July bees suck the nectar of chestnut flowers: twenty days of continuous flights among the scents of Val d’Orcia and the hives that collect the flavors of the land. The Appellation of Protected Origins safeguards the production of beekeepers that carry out strict quality controls. It is a challenge for the sake of a long, inexhaustible heritage that is strongly defended by those men who feel a profound link with their own land. The honey produced by Agricola Belladonna represents the Val d’Orcia in every facet of expression of its scents and colors. The Millefiori honey (thousands of flowers) is produced entirely from natural fields, where bees find a perfect environment for their continuous endeavor. The high quality of honey perfectly symbolizes the beauty of an uncontaminated land, where nature flourishes and is generous toward man.
VINEGAR from white wine Vinegar has been known to man for centuries and its widespread use has found the most varied of applications since ancient times. The ancient Egyptians and Romans used vinegar to preserve foods, as attested in some written texts handed down to us. Besides its culinary application, vinegar was – and still is – employed in several different fields. For instance, in perfumery: thanks to the properties of esters and aldehydes, it is used in the formulas of essences and perfumes. Pharmaceutical applications include a liquid for mouthwashes and gargles, or, in case of tussive syncopes, for undiluted inhalations; diluted in water, it was used as diuretic or healing treatment against fever. If diluted in small dosage in water, it was also used as refreshing drink for soldiers and peasants on hot summer days. Topical use includes washing sores and infected wounds. Its action was deemed effective to fight plagues and epidemics. During the Middle Ages it was a fundamental ingredient in many recipes. Today, vinegar is an essential element of the Mediterranean diet because it represents an important antidote against chronic-degenerative pathologies. A proper diet foresees the use of vinegar to prevent diseases connected with arteriosclerosis and gastrointestinal disturbs. From the acetic fermentation of Trebbiano white wine, the Agricola Belladonna (Belladonna Farming Enterprise) produces a high quality white vinegar; an aromatic condiment obtained by slow fermentation and subsequent aging in wooden barrels. The process of making vinegar is slow and carried out using a traditional processing technique that preserves the original wine features. High quality vinegar is distinguishable for its higher alcohol content compared to common vinegar, as well as its higher acetic acidity and a more balanced presence of acids; moreover, its organoleptic characteristics are more defined. During maturation process, many chemical and enzymatic reactions take place that in turn release the typical flavors of a quality product. This results in an essential product that protects the human body against micro-bacteria and that balances the tastes of Mediterranean diet, as well as to season any dish.
Grappa "Del Nonno Ernesto"
Grappa "Del Nonno Ernesto" RISERVA Grappa is one of man's great inventions, who began to transform the marc and other solid parts of grapes into a 'fiery' essence of strong character, that wards off the cold, sickness and the treacheries to health. The history of this beverage has antique origins, but it is during the Middle Ages that its distillation begins to spread in Italy, and gains popularity during the Renaissance. Numerous treatises begin to circulate on the subject and the first norms for the regulation of its production are established. It is only at the beginning of the 20th century that grappa is officially recognized as an Italian national liquor. The grappa produced by Agricola Belladonna (Belladonna Farming Enterprise) is the fruit of an age old tradition that reigns in the Val d'Orcia. It’s obtained from Sangiovese and Cabernet Sauvignon vines. The wisdom passed on from generation to generation imbues this essence, that is produced in an area particularly adapt for the transformation of grape into a truly authentic distillate. It is obtained from the distillation of the marc, the solid parts of the grape bunch: the skins, the stalks, the pips, the pulp refuse and the must. These solid raw materials are placed directly into a still. The quality of the product depends on the freshness of the marc, on its organoleptic features and the skill of the distiller. The various phases that transform the marc into grappa are the following: the preserving of the marc – that is the protection from bacteria and fungi that would alter its organoleptic features – the distillation, the rectification and the reduction of the percentage of alcohol, the clarification, refrigeration, filtering and, in some cases, aging before the final bottling stage. The young grappa is stored in containers that will not alter its original characteristics. Agricola Belladonna’s reserve grappa is aged for three years in French oak barriques that give it an exclusive richness.
PRODUCTS FROM OFFICINA DELLA NATURA
|
