Rice TARTANA is cultivated following traditional production techniques adapted to the new times. The work begins with the “fangueo”, which involves mixing the land, water and crop remaining from the previous season during the winter, to be utilized as a natural fertilizer.

Withdrawn the waters after “fangueo”, the next step is the preparation of the lands for the sowing, by means of the plough of the lands. Planting is done along May, being the lands flooded from the process of germination of the plant up to its harvesting during September.

After harvesting the rice, it dries in the sun and with the breeze of the Mediterranean Sea, while it is extended on the “era”. After that, it is stored, before going to the mill and to be packaged. After these long months of work, you get Rice TARTANA and it is ready to be served on the consumers table.

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