THE RECIPE OF OUR SOLE LEATHER
The recipe, secret for the high quality sole leather in Italy and abroad, consider two ingredients.
- Time, because unlike that for other leathers, the length of the production process determines the quality of the product. The transformation process from raw hide to sole leather takes about two months of work.
- Tradition, because the traditional process of slow vegetable tanning is a patrimony of craftsmanship skills handed down through generations.
The sole leather, in fact, is the encounter between ancient knowledge and passions.
It is a tradition-rooted product, made of patience and passion: the art of vegetable tanning. This is a production process very slow and ancient, refined by men over the centuries.
Raw hides are put in pits with tannins, natural wooden powders, that very slowly penetrate inside hides and stop the aging process and guarantees the changing from hides in sole leather.
The vegetable tanning process keep unchanged the fibrous structure of the skin ensuring leather unique characteristics of softness, warmth and durability.
Lamonti Cuoio uses Chestnut tannin from the Amiata area, a pure product (uncut), the only one commercially.