In central Italy the tradition of olive oil production dates back to the Romans and Etruscans. This ancient tradition, the rocky terrain and an ideal microclimate make extra virgin olive oil a unique and special product.
Harvested and cold pressed, our olive oil is the result of a delicate balance obtained from the best varieties of olives.
|Dritta, Leccino, Frantoio e Moraiolo.
|300 metri a.l.m.
|from Mid-October to early Decembere
|cold extraction with continuous cycle within 48 hours from the collection.
|in underground stainless-steel tanks
|fruity and harmonious
|slightly herbaceous with a slightly bitter and spicy nuance.
|salads, vegetables, roasts, soups and sauces.