Slow Drying
Our Rice
Our Rice
Our Rice
Our Rice
Our Rice
Carnaroli Classico
We cultivate only 100% pure Carnaroli seeds, sourced from certified and controlled seed stock. That’s why Meracinque can be classified as Carnaroli Classico: the king of rices, according to all industry experts.
Why Meracinque?
Our Carnaroli Classico is the ideal rice for haute cuisine, thanks to its unique features:
- Superior cooking resistance
- Absorbs seasoning while enhancing every flavor
- Releases just the right amount of starch for a creamy finish
- Long, full-bodied grains for perfect yield
Low-temperature drying and one-year aging are two small details that make a huge difference. Only in this way do our grains remain perfectly intact, with less than 2% breakage. A key requirement that chefs and restaurateurs love, as it makes kitchen work easier and enhances results on the plate.
One-Year Aging
Learn More
Download our product sheet to discover all the features and technical details of Meracinque Carnaroli Classico, so appreciated by chefs and restaurateurs.
The Rice of Wonders
How Is Our Rice Born?
January–February
March
April
May
June–August
September
Late September
October
After harvest
One Year Later
January–February
Rest
The fields are left to rest with the remains of the previous harvest, to protect the habitat of the flora and fauna that inhabit them.
March
Preparation
Soil preparation begins with minimal tillage, weed monitoring, and irrigation system maintenance.
April
Seeding
The new season starts with variable rate seeding, highly tailored to the specific characteristics of the soil.
May
Flooding
The fields are flooded to allow rice plants to grow in optimal conditions of temperature and oxygenation.
June–August
Care
We monitor the growth of the rice plants, check for weeds or fungal diseases, and track water levels in the fields.
This phase requires our direct, daily presence in the fields, supported by 4.0 farming technology — including weather stations, Xfarm sensors, and satellite monitoring.
Later, during heading, we spray the rice paddies with beneficial microorganisms to maintain their balance and well-being.
September
Monitoring
We drain the water from the fields to allow the rice to complete its ripening
process.
We carefully analyze rice samples and moisture levels to assess grain maturity and determine the optimal harvest time.
Late September
Harvest & Drying
The most important moment of the year: harvest time. When the plants are ready, we use satellite-guided combines to map the entire season and collect the fruits of our labor.
Immediately afterward, the paddy rice is dried at low temperatures using GNL, to reduce moisture and best preserve its quality.
October
Multi-residue Analysis
After each harvest, our rice undergoes a thorough multi-residue analysis, consistently showing excellent results year after year — free from chemical residues and with extremely low levels of heavy metals, ensuring a healthy and safe product.
After harvest
12 months
of aging
of aging
After drying, the paddy rice is stored in our temperature-controlled warehouses for 12 months. This natural aging process allows the grain to stabilize, improving its cooking performance, texture, and final yield. Only after this phase is the rice processed and packaged.
One Year Later
Processing &
Packaging
Packaging
After 12 months of rest, the paddy rice is transformed into rice through husking, hulling, optical sorting, and refining.
Finally, it is packaged in our recyclable paper packs, preserving both its quality and sustainability.
January–February
Rest
The fields are left to rest with the remains of the previous harvest, to protect the habitat of the flora and fauna that inhabit them.
March
Preparation
Soil preparation begins with minimal tillage, weed monitoring, and irrigation system maintenance.
April
Seeding
The new season starts with variable rate seeding, highly tailored to the specific characteristics of the soil.
May
Flooding
The fields are flooded to allow rice plants to grow in optimal conditions of temperature and oxygenation.
June–August
Care
We monitor the growth of the rice plants, check for weeds or fungal diseases, and track water levels in the fields.
This phase requires our direct, daily presence in the fields, supported by 4.0 farming technology — including weather stations, Xfarm sensors, and satellite monitoring.
Later, during heading, we spray the rice paddies with beneficial microorganisms to maintain their balance and well-being.
September
Monitoring
We drain the water from the fields to allow the rice to complete its ripening
process.
We carefully analyze rice samples and moisture levels to assess grain maturity and determine the optimal harvest time.
Late September
Harvest & Drying
The most important moment of the year: harvest time. When the plants are ready, we use satellite-guided combines to map the entire season and collect the fruits of our labor.
Immediately afterward, the paddy rice is dried at low temperatures using GNL, to reduce moisture and best preserve its quality.
October
Multi-residue Analysis
After each harvest, our rice undergoes a thorough multi-residue analysis, consistently showing excellent results year after year — free from chemical residues and with extremely low levels of heavy metals, ensuring a healthy and safe product.
After harvest
12 months
of aging
of aging
After drying, the paddy rice is stored in our temperature-controlled warehouses for 12 months. This natural aging process allows the grain to stabilize, improving its cooking performance, texture, and final yield. Only after this phase is the rice processed and packaged.
One Year Later
Processing &
Packaging
Packaging
After 12 months of rest, the paddy rice is transformed into rice through husking, hulling, optical sorting, and refining.
Finally, it is packaged in our recyclable paper packs, preserving both its quality and sustainability.
The rice trusted by chef
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