The harvest of Carnaroli Classico, which began on 18 September, has now concluded. It benefited from ideal conditions, with cool temperatures in late August and early September that allowed the rice to complete its ripening cycle gradually, yielding grains of exceptional quality.
Our cultivation has always been conducted in full respect of biodiversity and the environment. Every stage of production follows integrated organic agriculture principles that combine sustainability and tradition.
The 2025 sowing began in mid-April, roughly two weeks earlier than the previous year. This season saw us employ both the traditional methods: “dry sowing” and “water sowing”, with the latter used for only the second time at Riserva San Massimo. Despite this, and given the climatic conditions, the rice cutting took place slightly later, around mid-September, roughly a dozen days after last years’ harvest began
“The result is paddy rice of extraordinary quality, with which we are extremely satisfied,” explains Dino Massignani, Director of Riserva San Massimo. “This year we made a conscious choice to elevate our quality standards even further, scrutinizing yield and consistency across every dryer with meticulous precision.”
Beyond technical confirmation, the spotlight now turns to chefs who have already begun receiving the first allocations. Initial assessments confirm a Carnaroli Classico with a high starch percentage, low stickiness, and excellent cooking consistency: qualities that make it perfectly suited to the creation of signature risottos.
