Wine & Oil
Tuscan olive oil

Oil

Our extra virgin olive oil is characterized by a very low acidity and high levels of polyphenols, precious natural antioxidants. The organic management involves the use of natural products only, that leave no residues in the oil.


Data Sheet PDF


Characteristics of the production area

Variety: Frantoio, Leccino, Moraiolo and Pendolino
Altitude: 190 m above sea level
Soil type: Pliocene marine deposits of Piacenza era rich in macrofossils Exposure: South East
Planting density: 270 plants/hectare
Training system: vase or polyconic vase
Yield per hectare: 40 quintals



Harvest and Pressing

Olives are picked manually starting from October 20th. Our goal is to make an early harvest to maintain a high quantity of polyphenols.

Olives are pressed within 24 hours from harvesting in order to preserve all quality parameters. For the olive oil extraction it is used a continuous cycle oil mill that allows to limit the oxidation of the oil and keep the quality intact.

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