LaCotta is the symbol of high-quality agricultural beer production, obtained with a great research, passion and artisanal knowledge of our master brewers. The entire production cycle is concentrated in an old farmhouse that was entirely renovated to become our laboratory, which has managed to combine tradition with innovative architectural elements. The excellence and quality of the products are guaranteed by the use of just natural ingredients, the result of the soil we cultivate and control, the barley, malt and spring water, in addition to the purity of the Montefeltro air. These unique characteristics can be found in the flavors, aromas, and colors of LaCotta beers. LaCotta beers are produced with natural methods, without additives and are not pasteurized. Top quality suppliers are used for our ingredients; whenever possible, the basic malts (pils) are produced by our own company and malted at a local malt house. The Hops and flowers used in pellets are also chosen from the best suppliers. LaCotta® brewery uses the high fermentation method with selected yeasts. After a first fermentation and the subsequent maturation in the tank, we use the technique of refermentation in the bottle. All the production takes place with state of the art equipment, with manual, semi-automatic and automatic controls for the various production phases.