Orteat’s Organic Bergamot
The bergamot is harvested for October onwards. In its early stages it shows an intense green color, which then turns into a more yellowish color, becoming fully juicy in January.
Delicious, fresh and also with curative properties: our bergamots are great for cooking, in the preparation of cakes, jams and liqueurs. By being rich in vitamin C, they also help prevent both high cholesterol and cardiovascular diseases. This is why the bergamot is considered the ultimate healthy citrus fruit.
The fruit of the bergamot tree is known as hesperidium: it has a spherical shape with flattened poles, it is medium-sized and its skin is yellow. Its origins are as ancient as uncertain: according to some sources the plant comes from Eastern areas, while according to others it’s either originally from the Canary Islands or from Calabria. At present, the global cultivation of bergamot takes place in the Italian province of Reggio Calabria, along the Ionian coastal seaside. It is here, in the Locride area, that thanks to the sun exposure, the alluvial land and the microclimate, an optimal and favorable production of bergamot is grown. The cultivated area is in fact well sheltered from the wind coming from the surrounding hills and there about 300 days of sunshine per year.
Regarding the plant type, there are three different cultivars of bergamot:
– ‘Castagnaro’: this is the most rustic and wind-resistant cultivar. The tree produces irregular fruits in both shape and size, with a fair quality and yield of the bergamot essence.
– ‘Fantastico’: this variety is characterized by large and regular yields, characterized by a high essence quality. This plant is large and vigorous.
– ‘Femminello’: characterized by lower vigor and by an expanded foliage, this plant produces regular fruits both in shape and size, characterized by a thin skin with a high quality of essential bergamot oil. This plant is more delicate and has a lower adaptation level compared to other varieties.