OLIO EXTRAVERGINE DI OLIVA

We grow our olives in a traditional and biological way in our farms situated in the countryside of Montepulciano south of Siena, between 450 and 550 mt. above sea level where the soil is more stoney and subject to changes in temperature. The olives under these conditions, grow more slowly, and naturally this greatly limits the production for this reason all the energy is concentrated on a few olives delivering a small quantity but a very high quality production.

The olives are carefully harvested by hand during the ripening phase, the beginning of the maturation with the transformation of the external colouration towards brown and they are at their maximum potential because they are more rich in "antiossidanti" and "polifenoli" and are lower in acidity.

The oil is extracted at a cold temperature environment (cold press) within 24 h. of the picking, to respect and if possible to improve the characteristics of these olives making it difficult to exceed the 13%.

There is an absence of filtration, but there is a process of natural sedimentation, which guarantees a unique extra virgin olive oil with matchless flavour; while the high concentration of antiossidanti which guarantees an exceptional longevity.

For this reason we love the fine oil that we produce as this a great oil, rich in aroma and taste that expresses the maximum of the Montepulciano territory.

The extra virgin olive oil does not have a univocal taste, the thousand variations of the senses of smell depend on the blend of the various cultivar, of the territory and of the exposure; for this reason we are convinced that the can be one olive oil for every occasion and flavouring and so we have diversified our production.