In May, roses bloom. The precise day is unknown, obviously. It depends on winter, on the freshness of spring, if it rains or if it is sunny.
Therefore, from the end of April, we start monitoring the buds on a daily basis, sharing the updates with harvesters: “Today still nothing!” Until the day of: “Yes the first flower is open, tomorrow we start! “
The flowering begins quietly with the first roses, the most beautiful ones, and continues in a crescendo of flowers that submerge the harvesters, leaving them almost breathless.
Finally, towards the end of May, the flowering begins to slow down giving a sense of relief, and we return to calmer rhythms.
Once harvested, the roses are taken to the laboratory and the transformation process begins, a laborious and delicate phase in which the petals are detached from the calyx of the flower and accumulated on the table in large perfumed piles.
It takes a lot of time, a lot of handwork and great care to find all the rose chafers and pink-colored chameleon spiders hidden in the flowers. The petals are then processed in the morning and in the evening the syrup and the rose preserve are ready.
Every morning we collect the freshly bloomed roses.
It is the most pleasant moment of the whole working day, it is cool, you can enjoy the beautiful morning light, surrounded by the scent of roses at sunrise: the only “bother” is the dew of night that wets the feet!
The production process
In the laboratory the pace of work is tight and must comply with very specific phases, the peace of the morning harvest is far away.
During the day, we produce both syrup and jam, and the work phases are distinguished between morning and afternoon. In the morning, after the collection of the roses and the separation of the petals, we prepare the syrup infusion: during the infusion, perfume and color are extracted from the petals. In this way we prepare the base for the jam. Then we squeeze the lemons for the next day, wash and disinfect the jars that will be used for the jam and wash everything that has been used, including the laboratory. The turning on of the blue ultraviolet lights marks the end of a long morning when everyone has been busy like industrious ants.
Over time the “specializations” have spontaneously formed: someone prefers to devote himself to chopping the petals, others like to squeeze the lemons, Jacopo is the “official” employee at mixing the infusion for the syrup. Only the “veterans” are allowed to make sugar doses, which are fundamental for the success of the product.
In the afternoon the syrup is pressed and filtered, the jam and the syrup are cooked and the potting is done. We are less numerous and the pace of work is even more urgent, if possible. In the evening, after washing everything and before going out, we mark the quantity produced on that day and we have the satisfaction of seeing how much work we have done!