The first aged Carnaroli, the only one replenished with its own gem. It is the Carnaroli rice chosen by the most attentive kitchens and the best chefs in the world.
The rice is grown, processed and packaged at Tenuta Colombara.
It takes 20 delicate steps to get Acquerello rice. Starting with the propeller, still considered the best method for whitening rice by rubbing the grains.
The raw rice is aged for at least one year in silos at a controlled temperature below 15 °. The starch stabilizes and disperses less during cooking, each single grain increases the absorption capacity of the seasonings.