The ancient apples of Piedmont

Apples are the heart of our orchards. Alongside peach, plum, apricot, pear, and cherry trees, apple trees occupy the largest portion of the orchard, both in terms of size and agricultural value. The trees, ranging in age from fifteen to twenty years, are classic and heirloom Piedmontese varieties, chosen for their adaptability, fruit quality, and strong varietal identity, which is increasingly rare today.

The trees are trained using the traditional vase system, which promotes balanced growth, ventilation, and proper exposure to light. No pesticides or mechanical interventions are used: pruning and harvesting are done entirely by hand, plant by plant, at the best time for each variety. This work requires time, attention, and consistency, but it yields healthy fruit consistent with the original characteristics of each apple tree.

Several historic Piedmontese cultivars coexist in the orchard.

The Grigia di Torriana , with its rough, rusty skin, best expresses its qualities when cooked.

The Carla is very sweet and juicy, suitable for fresh consumption.

Runsè has a fine and balanced acidic and aromatic profile.

Dominici is crunchy, fragrant and versatile in the kitchen.

Magnana combines sweetness and acidity in a firm pulp with an intense flavor.

Cavilla Bianca (Calvilla) is soft, sweet-tart, with notes reminiscent of raspberry, ideal for desserts.

The Buras , similar to a Renetta, can be kept for a long time and improves over time, especially in cooked preparations.

The Gamba Fina , recognizable by its long stalk, has a delicate and sweet flavor.

A portion of the apples is transformed into heirloom apple juice and nectar, showcasing varieties that express great complexity even in liquid form. The juice is obtained exclusively from whole apples, processed to preserve their natural sugar content, organic acids, aromatic compounds, and a good amount of polyphenols. The nectar, produced from apple puree, provides a softer texture and a more rounded flavor, while maintaining the varietal characteristics.

These apples don't conform to standardization: they ripen at different times, have irregular sizes, and low yields. Precisely for this reason, they produce fruit and processed products with a precise identity, tied to the territory, the season, and the vintage. Production is limited, focused on quality and respecting the specific characteristics of each variety.