Vegetable tanned leather is one of the fundamental heritage of Tuscany, Italy.
Raw hides preserved with salt arrives in the tannery, and master cutters separate the skin into each parts.
Salt, impurities and hair are removed during the soaking and liming process in the large wooden drums.
After all traces of grease and flesh are removed from the skins, they are brought back to the drums to rinse to lower their ph and restore optimal condition for vegetable tanning.
The tanning agents, or Tannins, are extracted from quebracho, chestnuts, and mimosa trees. The tannins are powders extracted from fruits, leaves and roots, and each tannin gives different finishing to leather.
The skins are soaked in water and tannins for several days for slow tanning, or tanned in the drums.
Warm and bright colours, soft touch, resistance, and its unique scent are the distinguishable characteristics of vegetable tanned leather.
The wooden drums are again used for dyeing process, and also for fattening to soften the skins.
The skins are removed from excess moisture, and then enlarged and given uniform thickness. Afterwords, the skins are naturally air-dried to remove residual moisture, whether temperature kept constant and humidity controlled.
Staking follows to give the skins flexibility and softness. Finally, the skins are ready to be processed.