timing and yields of essential oils are not all the same
Each plant has what is called the "balsamic period" or the best time of year to be distilled, moreover each plant must be distilled for a certain number of hours and they all have different yields.
We have decided to open our logbook of the distillery and give you some information to satisfy your curiosities, to allow you to appreciate the work behind each of our bottles and to possibly choose the best moment of the year to come and visit us.
We purchase the dried seeds from the Tuscan-Emilian Apennine forestry, we distill them as soon as they arrive at the distillery.
It is a very long and very tiring distillation, the fire remains lit for three days and being a plant very rich in oil, the Florentine vase where it is collected must be emptied approximately every half hour.
Distillation: Three days
We buy the dry leaves from a Vietnamese organic company and distill them in winter when the work in the fields is not excessive and we have few distillations to do.
Distillation: Three days
We collect fresh twigs in the middle of winter in the Alps above Lake Garda.
We distill them as soon as they arrive given the tranquility of the period.
We collect the branches in the Alps above Lake Garda and distill them fresh.
We collect the old leaves from our hedges and, after having coarsely chopped them with a mill, we distill them.
April is the balsamic month of Rosemary, we collect the flowering branches and distill them within the day.
We collect the flowering of Lemon Thyme and distill it immediately.
This particular thyme is so called for its aromatic tones that recall a citrus fruit.
We collect the flowering of the Common Thyme and distill it immediately.
To collect the leaves and flowers of the myrtle we walk our hedges and enter the woods in late spring, distilling everything during the day.
(the period is indicative, sometimes the myrtle blooms later)
Wild Thyme is so called because instead of growing vertically it stretches horizontally, crawling like a snake precisely.
It is a very aromatic wild Thyme, we harvest the flowering a little later than the other two Thymes and we distill it immediately.
Hyssop gives a very strong and "violent" essential oil, distilling it is not very simple also because working large quantities of vegetable can be annoying.
On the other hand, it is a very good perfume and is also highly appreciated by liqueurs and therefore it is a job that also gives great satisfaction.
We collect the bloom and immediately distill it.
We are the only ones in the world to distill only sage flowers and, subsequently, the plant.
We only harvest the flowers and distill them within the day.
A few days after distilling the flowers we collect leaves and twigs of Salvia Officinale and distill them within the day.
Of its family, Lavender Vera or Officinale is the most valuable and the one with the most therapeutic potential.
Smaller and with shorter spikes than hybrids, this Lavender has a sweeter scent.
We collect the flowering ears with a sickle, always leaving a little for each plant for the bees and bumblebees.
Clary sage makes very beautiful and fragrant flowers, its essential oil is used by perfumers.
The flowering is harvested and immediately distilled.
The Helichrysum has beautiful flowers with yellow dots, it has a very good, herbaceous, wild scent and with a licorice finish.
We collect the flowering stems and distill them within the day.
Hybrid lavenders are larger, with longer spikes and are distilled some time after the Officinal Lavender.
We sickle the ears and distill them fresh during the day.
We collect our basil or, alternatively, we buy it from a Ligurian organic farm and distill the whole plant within a few hours of harvesting.
Peppermint is difficult to grow here in Tuscany, when for climatic reasons the harvest is not possible we buy the flowering from a Piedmontese organic company and distill it fresh within the day.
Little known but very good essential oil, we obtain it by collecting the flowering and distilling it by the end of the day.
It grows along country roads, in fields, in courtyards, it is one of the most present and fragrant wild plants that characterize the summer.
At the end of August they are ready to be distilled and so one arms oneself with patience and goes around the fields to collect these spontaneous fennels to be able to distill them.
At the end of summer the uncultivated fields are tinged with a beautiful white, they are the flowers of the Wild Carrot that grows endemic in the Mediterranean area.
From dawn onwards we collect the whole plant to then be able to distill it.
Do you know why they say "hunting in a thicket?" well try it and then tell us!
In October the berries are ripe and we go to Gubbio to a biodynamic farm of friends to collect everything we need to distill Juniper: berries and branches.
The Cypress keeps its fruits for three years, the first they are green, the second they become golden and the third they open.
We collect the fruits in the second year, usually in winter when we have few distillates on the calendar, we grind them with a mill and distill them within a day.
Probably the most generous distillate we make, star anise from a lot of oil.
We buy the dried fruit from a Vietnamese organic company and distill it in winter when we don't have other plants on the calendar.
As for the Cumin star anise, we buy the dry seeds from an Egyptian organic company and distill it in winter when we don't have other plants on the calendar.
We buy the dried turmeric rhizomes from a Vietnamese farm, grind them coarsely and distill them.
Since they are also dry, it is a job we do in winter when we don't have many distillates to make.