The Lab

For us, the Lab is a place where we carefully nurture our beloved cultures of bacteria and yeasts,
which work tirelessly to gift us a kombucha that’s always flavorful, free of fermentation flaws, and with an alcohol content below 0.5%.

The Lab is where it all begins – research, technical trials, and playful experimentation with ever-new raw materials and ingredients from all over the world,
either on our own or in collaboration with professionals from the world of Italian food and wine excellence.

That’s why we’re always open to developing custom products tailored to pairing needs or simply for those looking for bold, alternative flavor experiences.

We brew our kombucha in small batches to ensure it’s always fresh and full of life,
and we can it in 100% recyclable aluminum – ideal for better storage, easier logistics, and excellent protection from light.

The Lab produces no direct waste: spent tea leaves are donated to local gardens as compost.
Bacterial cellulose, on the other hand, is intentionally produced for university and research projects focused on biomaterials
capable of replacing plastic in the long term.

The following photos, as well as those in the product section, were taken by photographers
Matteo Bellomo and Stefania Zanetti
of Savour Duo.