Why our products are so good?

The particular characteristics of the land give our products a unique fragrance: they are predominantly flat, gently sloping soils of alluvial origin, deep, sandy loamy, with a sub-alkaline reaction (pH 7.5-8.0), non-calcareous, with a high rate of mineralisation of organic substance.
This gives our premium raw material, the tomato, the right balance of acidity and sugars, a high pH level so that there is no need to add sweeteners.

The Climate

The fields have the perfect exposure to the sun.Too much sun would turn the tomato yellow because above 38°C the formation of lycopene, which gives the tomato its typical bright red colour, is prevented. The proximity to the sea gives the tomato a special flavour and the microclimate favours good plant growth.

Crop Rotation

The bio-agricultural farm adopts the system that has governed traditional agricultural production for centuries, that of crop rotation, which succeeds in safeguarding in the medium and long term both the production needs of the farm and the need to regenerate the fertility of the land.
The positive effect of this rotation is mainly seen with tomato and vegetable plants that grow healthy and strong; the plants only return to the same soil after 6/7 years.

In this period, since the host plant is not present in the field, specific diseases also disappear and the leguminous plants enrich the soil with nitrogen, thus providing nutrition for the next crop.

1° Year- 3° Year

Cultivation of alfalfa as a nitrogen accumulator

4° Year

Durum wheat cultivation

8° Year

Legume cultivation

5° Year

Cultivation of field beans as a nitrogen accumulator

7° Year

Durum wheat cultivation

6° Year

Cultivation of programmed vegetables, e.g. tomatoes.

1° Year- 3° Year

Cultivation of alfalfa as a nitrogen accumulator

4° Year

Durum wheat cultivation

6° Year

Cultivation of programmed vegetables, e.g. tomatoes.

5° Year

Cultivation of field beans as a nitrogen accumulator

7° Year

Durum wheat cultivation

8° Year

Legume cultivation

Production

The tomatoes are harvested according to our needs, selecting the fruits with the best conditions (acidity and sugars) directly from the field.

The raw material is processed within 48 hours of harvesting, transferring the freshness directly into the jar. The maximum temperature our tomato products undergo is 97° for 5 minutes, for pasteurisation. Our processes do not oxidise the tomato, which keeps its colour, texture and flavour unchanged and long-lasting. This means we do not need to add any substances to our products.

For a tomato to be considered high quality, it must have the right balance of sugar and acidity to give the final product a well-balanced round fresh and tasty flavour. The consistency should be good, not too soft, as close as possible to the typical consistency of home-made products.