The Lemon
The Natural Journey from Field to Table
The natural journey from the field to the table of our precious lemon, narrated in every juicy detail.
Coltivation
Lemons in Italy are primarily grown in the regions of Sicily, Calabria, and Campania. These plants require a warm and stable climate to grow and bear fruit.
Lemon production occurs three times a year, with the first harvest in October (Primofiore), the second in March (Bianchetti), and the third in June (Verdelli), each characterized by different properties of the fruits.
Harvesting
Lemons are manually harvested three times a year, preserving the integrity of each fruit to avoid mechanical damage.
They are then transported for calibration, washing, and packaging.
Quality Control
The organization ‘Suolo e Salute’ verifies that there are no unwanted residues in the fields and fruits, certifying the production as organic.
Processing
In this phase, the harvested fruits are carefully selected first mechanically by size and then manually to eliminate any with imperfections.
