No heat, at any stage
Pasteurisation is the cheap answer to shelf life. It is also what makes supermarket juice taste like a memory of fruit. We solved the same problem with pressure instead, and accepted the shorter life that comes with it.
Milano, IT — Est. 2019
SQUEEZE
Pressure is the only ingredient we add. Nothing is heated, nothing is diluted, and nothing arrives in the bottle that did not come out of the fruit.
6t
Press force
0°C
Heat applied
45d
Shelf life
2
Growers
What we actually do
Most juice iscooked to survivethe supply chain.
Heat is what buys a carton nine months on a shelf. It is also what removes the reason to drink it — the aromatics go first, then the texture, and what is left is sugar with a memory of fruit attached.
We solved the same problem with force instead of temperature. Six tonnes of static pressure to extract, then six thousand bar of cold water pressure to keep. The trade is a forty-five day life instead of nine months, which is a trade we are happy to keep making.
Five bottles
The range
Each one is a different argument about what fruit is for. None of them are sweetened to make the point easier.
01
Ember
Blood orange under a low sun
- Blood orange
- Carrot
- Turmeric root
- +2
02
Verdant
Green, and unapologetic about it
- Cucumber
- Celery
- Spinach
- +2
03
Crimson
Earth, iron and black pepper
- Beetroot
- Raspberry
- Pomegranate
- +2
04
Dusk
The one you drink after dark
- Blackcurrant
- Blueberry
- Lemon
- +2
05
Clarity
Almost nothing, done precisely
- Williams pear
- White grape
- Yuzu
- +1
Tasting notes, nutrition and yield for every bottle.
04:20 — 11:00, every production day
Six hours,start to cold room.
- 0307:40
Mill
A slow-turning grinder ruptures the cell walls without generating friction heat.
- 0408:15
Press
The mash is wrapped in cloth and stacked into a hydraulic press that closes over eighteen minutes.
- 0509:30
Pressure
Sealed bottles go into a cold water chamber and are taken to six thousand bar — twice the pressure at the bottom of the Mariana Trench.
Four things wewill not trade away.
No water, no concentrate
A bottle of Verdant holds three point one kilograms of vegetables and nothing else. If a batch runs thin because the season was dry, it goes out thin. We do not adjust it back to a target.
Published numbers
Yield, rejection rate, press force, shelf life, distance from field. All of it is on this site because a claim you cannot check is just decoration.
Glass, returned
Every bottle is 350g of flint glass with a deposit on it. Bring six back to any stockist and the seventh is free. It is not a gesture — it is the cheapest packaging we could find that we did not have to apologise for.
Ninety-one placesto find a bottle.
Four cities, one cold chain, and a list that we keep honest by removing anyone who cannot hold two degrees.