Vegetable tanning made in Tuscany

“Vegetable tanning” is an antique tanning practice, based on the use of natural tannins of vegetable origins.

Tannins are natural substances that can be found in many different vegetables in variable concentration, according to the different species (namely oak tree, chestnut, etc., contained in the bark, in the leaves, in the wood, in the roots); tannins are the active ingredients capable of transforming the animal hide into a compact and resistant material through the years, giving to “cuoio” its natural brown and warm color with different shades according to the tannins used, showing evidence of being a natural product. Unlike chrome-tanned leathers (today, 80%-90% of leathers in the world are tanned by chrome tanning through a solution of chemicals, acids and salts, including chromium sulphate), these vegetable-tanned leathers are especially sensitive to sunlight and will darken to a beautiful hue when exposed to the sun.

Vegetable tanning is the most classical process and surely the only one able to give to leather unique colors, unique tactile and olfactory sensations (the recognizable “smell of vegetable tanned leather”).

Munari vegetable-tanned leathers come from century-old tanners in Tuscany (Italy), crafted according to old word tanning techniques, in full respect of ecology and environment.