The Rivetti Pierluigi agricultural company has been working the land with passion and experience for three generations to bring healthy, good and natural products to your table. Family and land are the roots on which we built our company.
Each phase of production is managed and carried out directly by us in our fields in the heart of the Langhe, between Alba, Diano and Grinzane Cavour.

Good, Healthy and Natural ARE OUR PRINCIPLES.

We grow grapes, fruit and vegetables in the healthiest and most natural way possible. To do this we combine the experience of the head of the family Pierluigi, heart and soul of our company, with the precious advice of a qualified agronomist technician.
Our quality guarantee is very simple: the products we sell are the same ones we feed our children. Alongside our fresh products, for some years now, you can find a line of processed products including: apple juice, pear juice, apple cider vinegar, sugar-free jams, toasted hazelnuts and "Ciapule".
The word "Ciapule" indicates, in Piedmontese dialect, fruit and vegetables dried in the sun or in the oven. Referring to this process, we have decided to revisit this tradition in a modern key, offering you a product with very high quality standards and made in a protected environment through the COLD DRYING PROCESS. Dehydrated fruit, i.e. dried without any added sugar and, in our case without additives and preservatives, is naturally cholesterol-free and rich in vitamins, mineral salts and antioxidants, essential nutrients for our well-being. The natural drying method respects the flavor and taste of the best fruit harvested at the right point of ripeness. This process allows us to concentrate all the benefits and properties of fruit in every season and preserve them for consumption at different times of the year. The procedure is relatively simple but very long and consists of two equally important phases for obtaining an optimal result. First of all, the fruit and/or vegetables must be prepared carefully, choosing the best batch that does not present visual and qualitative defects and, subsequently, it must be washed carefully to remove any residue of any foreign bodies. After which we continue with the cutting which is an apparently banal but very delicate operation and which must be carried out in an almost surgical way using ceramic knives (in some cases mandolins) to avoid as much as possible the oxidation of the fresh raw material which would irremediably compromise the quality of the final product. At this point the dehydration process can begin which, depending on the product to be processed, can last from a minimum of 24 hours up to 48. The working temperature never exceeds 40 °C thus managing not only to maintain as much possible to keep the organoleptic properties, aroma and taste of the fresh product unaltered, but also to allow a longer shelf life of the food, all made possible because the system we are equipped with boasts an innovative technology known as "artificial cold" which it manages to eliminate only the water naturally present in cellular tissues, keeping all its nutritional properties unchanged.