For the Corîu bags and all the other products in our collection, we use “vegetable” tanned and dyed leathers. The “vegetable” tanning provides a delicate balance between vegetable extracts and natural fats, capable of transforming the leather from raw to finished product, suitable for being handled by master leather craftsmen.

The vegetable tanning used by Corîu is an ancient and slow technique whose average processing times are about two months. It is a long and complex process that makes our bags even more precious and sought after while ensuring an environmentally sustainable processing technique, respecting the environment.

How we make our bags

The skin is rehydrated and prepared for tanning through maceration, degreasing, and pickling phases, which allow the hides to be stored even for long periods.

We thus move on to the tanning phase, which gives the leather the desired degree of softness, resistance, softness, structure, and resistance to sweat. In vegetable tanning, this process involves using vegetable tannins, such as Quebracho or Mimosa wood.

Leathers and woods are immersed in water and placed in large drums or tubs where the substances of the wood are uniformly absorbed by the leather, which acquires the characteristic leather color of the Tuscan “vacchetta.”

The hides are then dyed and fattened with animal or vegetable oils and fats, which give the leathers softness, fullness, and hydrophobicity.

The greased leathers are then left to dry before moving on to the last stages of processing: perching – a helpful process to further soften the leather -, finishing – a step aimed at further characterizing the characteristics of the leathers -, trimming and measuring.

Each step is carried out with skill and passion, great respect, and love for the raw materials used. Every single step contributes to making our bags precious and unique.