Saffron in stigmas

The saffron, processed directly in the company, is left in whole stigmas to allow its quality and flavor to be fully appreciated. We begin harvesting the flowers in October, at first light. Subsequently, in our laboratories, we proceed with the delicate extraction of the pistils, their drying and packaging in refined glass jars.

Unique and incomparable… for many reasons

Here are some characteristics that make Tenuta Monte Mauro saffron unique:

• Earth

The soil is made up of a succession of chalky layers alternating with ancient marine soils of the Marnoso-Arenacea formation and the more recent Blue Clays. These properties give the stigmas an intense color, rich in crocin and an extraordinarily intense bittering flavour. The certifications attest to its purity.

• Altitude

The particular altitude of the area allows the crops to benefit from both the Mediterranean climate and the freshness of the hilly climate, avoiding thermal stress.

• Working methods

All work is carried out by hand by the estate's operators, and the crops are totally organic.

• Vacuum storage (if required)

This method preserves saffron from harmful oxidation. For those seeking perfection beyond all limits.

The saffron processing process in the company continues with the harvesting of the flowers in October, in the early hours of the morning, followed by the extraction of the pistils, drying and packaging in elegant glass jars.