Quality and characteristics of vegetable-tanned skin

Leather is considered an eternal material, because it has always accompanied man in the course of history. From the Sumerians with the Banner of Ur (2500 BC) to all classical antiquity, the tanning of the skins crosses the various historical periods of civilization, from Greece to Rome, from Egypt to Asia, in particularly in Japan, where this art has ancient traditions that date back to the Neolithic. The Japanese made a very light colored leather in Kobe, with which they made armor for samurai and sandals to wear with the Kimono etc. They seem to have been the first to produce leather balls and it is interesting in this regard to know that the game of Japanese football was practiced especially by the nobles at the imperial court over 3000 years ago.

Even today, despite millennium have passed, Vegetable Tanning remains the most classic, traditional and recognizable, and the closest to the condition of nature, the most respectful of ecology and the most suitable to combine comfort and aesthetics, fashion and tradition, versatility of use and uniqueness of product. With Vegetable Tanning nature has found a way to combine with nature, because the protein of the skin admirably receives the action of the tannin which is basically the principle active content in tannic plant materials. It is therefore precisely the tannin that allows the processing of leather into leather. This substance is found more or less concentrated in numerous types of trees and plants and can be present both in the bark and in the leaves, both in the wood and in the bark or even in fruits and roots. The most common ones used in vegetable tanning are derivatives from: Quebracho, Castagno, Mimosa, Tara, Gambier, Sommacco, Quercia, Mirabolano etc. Are they that give the tanned leather that characteristic of uniqueness that makes it so special,so immediately distinguishable from other types of concepts. The "leather scent" is something unique and it is in fact impossible, in front of leather products, whether they are bags, belts, wallets or something else, not recognize the vegetable tanned for the particular reaction that occurs only with the skin which reacts to tannin mixtures.

The smell of leather combines effectively with the smell of leather body. Vegetable leather has another great advantage, namely to age with the passing of time, modifying itself, changing color slightly, acquiring a unique appearance its kind. It is for this reason that once you purchase a vegetable tanned product it is then difficult to get rid of, because the objects made with this material are transformed into real ones reliable, unique and long-lasting travel companions, who remind us of adventures once they are old lived and time spent together. At the La Bretagna we were among the first partners founders of the "Genuine Vegetable Tanned Italian Leather Consortium", which with its activity of control, guarantees that all the basic requirements to produce a vegetable leather are respected by the associated tanneries; from the use of natural tanning tannins, to natural oils for grease the skins, to control the water and the drying times. In the technical specification composed of UNI (Italian National Unification Body) standards recognized throughout the world, the Definitions, Characteristics and Requirements of Vegetable Skin, to which we refer, are listed

Bretagna Tannery, we stick daily. In conclusion we can say that the skin vegetable tanned, certified by our consortium, ensures, to those who choose it, important guarantees in terms of authenticity, non-toxicity, sustainability of resistance and durability.