Our extra virgin olive oil is obtained exclusively from our farm olives, cold pressed within 24 hours of harvesting to preserve the quality of the olive intact and filtered directly upon exit. A blend of Leccino, Frantoio, Rossellino and Moraiolo olives is used to preserve the tradition of the area and its Tuscan character.
About 750 trees are cultivated on land facing north-east at an altitude of 180 metres above sea level. The agronomic practices adopted aim to respect the cultivation of the tree and the development of the olive itself, without invasive interventions or excessive inputs.