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
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.