Almost every drop of bergamot oil in the world comes from a strip of coast in southern Italy — Reggio Calabria, mostly. We work with a small co-op there that has been pressing fruit since 1962.
Cold-pressing is exactly what it sounds like: the rind is squeezed, the oil collected, no heat involved. Heat changes the smell — sweetens it, blunts it. Cold keeps the green edge.
Season matters. November bergamot is sharp and lean. February bergamot is rounder, almost honeyed. We bottle each separately and label the harvest month on the back.
If you've never smelled the difference between a November and a February bottle side by side, write to us — we'll send a sample pair next time we run a small batch.