Stage 05

Stage 05

The hazelnut trees

The hazelnut orchard that can be seen here is young, with trees that are still small in stature. The work of our agricultural engineers and technicians is aimed at draining and enriching the soil, through harrowing and composting. 


The main trunk or “vessel” of each tree is widened through pruning, in order to let in more light and help development of fruit-bearing branches; the pruning scars are cauterised with copper paste. The plants are already in flower in winter and bear both the male and female flowers: the former appear in the form of clusters of yellow-coloured inflorescences, while the female flowers look like small green buttons, topped with a reddish tuft. Pollination occurs through the action of the wind.


After fertilisation, the female flowers turn into hazelnuts, which are harvested between the end of August and beginning of September: as they fall from the plants they are gathered into triangular heaps.
On our estates only the Piedmont IGP hazelnut (Cultivar Tonda Gentile Trilobata) is grown, which is typical of the Langhe area and especially appreciated and sought after by the sweet industry. The ideal dimension for this hazelnut is 14mm.



Set up in 1994 as an idea of our family, this cottage industry company has created a short and sustainable supply chain for production of nougat and top quality sweet products based on Piedmont IGP hazelnuts, including a special version of the traditional hazelnut cake, developed jointly with the chef Enrico Crippa from the Piazza Duomo restaurant
in Alba. The set of good practices of the Relanghe has given rise to a genuine
set of rules (the “Relanghe Method”), which ensures maximum control and quality in all the stages of processing, from harvesting to roasting
and transformation into the finished product (