The season of the unripe fruit

Processing green walnuts requires meticulous synchronization with the plant growth cycle in the hills surrounding our city. The optimal moment occurs when the drupe is still soft and can be pierced with a pin without woody resistance.

Characteristics of walnuts suitable for syrup

The inner flesh has a high concentration of natural tannins that give the final blend its distinctive amber hue and lingering aroma.

• Texture: firm husk free of dark external blemishes.
• Timing: early summer before the heat hardens the shell.
• Processing: cut immediately to prevent rapid oxidation in open air.

What sets the traditional method apart

Industrial processes tend to rely on dry extracts or prepared flavorings. In contrast, macerating fresh fruit requires weeks of resting in the dark and steady care to maintain a clean aromatic profile.