The vegetable tanning: a practice that combines quality with low environmental impact

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Leather topic usually is an area with not so easy interpretations. Our interest  and our goals is to make it as understandable as possible, also because it have a really special charm.
Vegetable tanning has its roots in ancient time and, as happened for the arts, Tuscany and Florence were the center of this arts. Artists of leather in Tuscany, and especially those from Florence , handed down from the secrets and tricks of craftsmanship and production of high quality.
Among the many different types of tanning, vegetable one is the most classic and traditional and allows you to give at the leather its unique properties and distinctive aspects. It’s also different from any others type of leathers production for the “special attention” to environmental issues.
The main feature of vegetable tanning is the tannin:  ingredient that produces the transformation of animal hide into a compact and durable material that lasts for years.
In the current practice of vegetable tanning, it’s mainly used tannin extracted from chestnut and quebracho, a particulr tree that we can found in the South of America.
This is an aspect that is particularly close to our mission and that we want to share with our readers: the attention to the environmental and ecological implications is a strong point of view and it’s a part of our vision for our corporate and for our future.
Simone Grasso
Media, Communication & Web marketing specialist