Cultivated at an elevation between 350 and 1000 metres above sea level on volcanic soil which creates ideal conditions for the chestnuts. Synthetic fertilizers are prohibited during the productive phase of the plant and the harvest, which takes place between the middle of September and the middle of November, has to be done by hand or - at the very least - with a mechanical system which protects the product. Production levels are limited to 12kg per plant, 1800kg per hectare. The chestnut is produced in three varieties: Marrone, Bastarda rossa and Cecio. The large nuts are oval and can be recognized by their poorly articulated apex, their red tinged colour with darker streaks. Its flavour is sweet and delicate.
The nuts, either boiled or roasted, marry perfectly with sweet muscat wines, gelato and custards. The chestnuts can be dried and ground for flour to make Castagnaccio and chestnut polenta.
