Rhizomes

Rhizomes

Under the golden sun of the Tuscan hills, amongst the aromas of the earth and flowers, the iris rhizomes complete their three-year journey. Each plant tells a tale of days filled with rain and sun, the meticulous care of the farmers and the slow rhythm of nature. Two very distinct products are born from from the harvest of these precious rhizomes: the black rhizome, unhusked, holds the authenticity and integrity of its external rind, and the white rhizome, which is husked, is the result of careful processing that reveals the purest, most aromatic internal part.

Black rhizome, a tradition that endures

The black rhizome keeps its external, slightly wrinkled rind. After the harvest, it is cleaned, washed, cut and left to dry in the sun, all very much in keeping with the slow rhythm of nature. Its intense aroma evokes the earth of the fields and the dedication of the farmers. It’s perfect for those wanting the distinctive, rich aroma of the Tuscan iris and is mainly used in perfumery or cosmetics, where its authenticity becomes an integral part of fragrances and other products.

White rhizome, the elegance of precision

The white rhizome is peeled by hand before it is dried, this is done using a special knife, called a roncolino (billhook). This delicate procedure removes the external part to reveal the white internal part, which is smooth and more aromatic. The scent is subtle, elegant and soft, perfect for liqueur, as well as high-end, luxury perfumery and cosmetics. Working it by hand raises its value and heightens its refinement, turning each rhizome into a small treasure of Tuscan tradition.