Saffron
the "red gold"
This ancient and precious spice from Asia Minor arrived in Europe from Spain one thousand of years ago, and now has also settled in Valle d'Aosta.
The first evidence dates back to 1600 where a document indicates the presence of a plot of land dedicated to saffron farming in Saint Pierre village. The last data that attests saffron farming's presence in our region is in 1800.
After a gap of almost 200 years, the cultivation resumes in 2013 thanks to a group of farmers from Valle d'Aosta. The Rosset Terroir Farm starts its production in 2014 and uses this "red gold" as an ingredient of the Ebo Lebo gran riserva of the brand "OTTOZ ALPINE LIQUEUR”.
| SPECIES | Crocus sativus L. |
| PRODUCTION AREA | Senin, Saint-Christophe , Aosta Valley |
| SOIL | Sandy and silty |
| ALTITUDE MSL | 750mt, exposure N/S |
| ANNUAL PRODUCITON | 100 grams |
| SURFACE | 500 m |
| HARVEST | Manual, from October to November |
| DRYING PROCESS | Using a dryer machine, immediately after the harvest |
