The oil is produced with olives coming exclusively from the farm.
The olives are hand-picked and selected between November and December when they’re not completely ripe. They are sent to the pressing within 24 hours. The cold pressing stands out the fruity and spicy aroma and the typical taste of Tuscan oil.
The Extra Virgin Olive Oil obtained is bottled without filtering and may produce, by natural effect, a light sediment.
Intense when young, with tendency to assume golden shades over the time. Fruity, vegetal, with obvious recalls to the artichoke scents; over the time, the initial spiciness evolves into a softer but strong, intense and persistent taste.
Olive groves: About 1.000 plants, mostly around the main house at about 400 m above sea level.
Variety: The most representative variety is Frantoio: the color goes from deep green to yellow. Great perfume, the mouth is very fruity and spicy as it is very rich in polyphenols.
Then, there are also plants of Moraiolo which produce a very spicy olive oil with light hints of artichoke and of Leccino which give an olive oil with a lighter color, delicate with hints of herbaceous.