La Cotta

History

The LaCotta® brand is the symbol of high quality agricultural production beer obtained with the great research, passion and craftsmanship of our master brewers. The entire production cycle is concentrated in a laboratory obtained from a skilful renovation of an old farmhouse, which has been able to combine tradition with innovative architectural elements. The excellence and quality of the products is guaranteed by the use of totally natural ingredients, the result of the land we cultivated and controlled, such as barley, malt, spring water, in addition to the purity of the Montefeltro air . These unique characteristics are found in the flavors, aromas and colors of our beers.

Our beer

Beer is born from the land. The passion and dedication employed to make Birra become its own Barley in the La Cotta Brewery, complete the work in fragrance, genuineness and unique aromas that only when Agricola la Birra can offer.

Production

LaCotta® beers are produced with natural methods, without additives, not pasteurized. First quality suppliers are used for raw materials; Hops, used in pellets and flower, are chosen from the best suppliers. The LaCotta® brewery uses the high fermentation method with selected strains. The beer after a first fermentation and the subsequent maturation in tank provides the technique of refermentation in the bottle.