No. 05 — Journal

Notes from the valley.

Three weeks in October: harvesting saffron in Mund

Alpine Ingredients

Three weeks in October: harvesting saffron in Mund

Every year, the village of Mund produces some of Europe's finest saffron. We spent a morning at altitude watching the harvest unfold.

Read
Fermentation CultureAlpine IngredientsProducer StoriesRecipes & RitualsSeasonal DropsHospitality Notes
Fermentation notes: Batch 01

Fermentation Culture

Fermentation notes: Batch 01

First kombucha culture established. Notes on SCOBY behaviour at 1300m altitude.

The Rhône Valley and its apricots

Alpine Ingredients

The Rhône Valley and its apricots

The valley floor produces apricots of extraordinary density. We visit a family orchard near Chamoson.

Water at altitude: why it matters

Alpine Ingredients

Water at altitude: why it matters

The mineral composition of high-altitude spring water has a measurable impact on fermentation character.

Foraging above the treeline

Alpine Ingredients

Foraging above the treeline

A day with our botanical guide, gathering meadow herbs above 1800m before the first snowfall.

On slowness: a note from the production room

Fermentation Culture

On slowness: a note from the production room

Commercial kombucha is typically ready in 7 days. We take longer. Here is why.

Saxon: the town the valley forgot

Producer Stories

Saxon: the town the valley forgot

A brief history of the town where NIVO.UNO was founded, and why its agricultural history matters.