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We have always made our oil with the highest
attention.
After the severe frost of 1985, 2400 olive trees of the three
traditional varieties of Tuscany: frantoio, leccino and pendolino,
were replanted in our estate.
Our groves extend over hills at a medium altitude of 300 metres
over sea level in a central and internal part of Tuscany which
is nearly at the northern latitude for olive growing, therefore
particular climate conditions make it possible not to use
insecticides. Harvest is made early within november with carefull
picking of the olives which are kept in pierced boxes in low
layers before being sent to the mill every 2-3 days.
The olives are then ground with a continuos pressing process
keeping the water temperature at 28 °C.
An olive oil is thus obtained whose organoleptic and dietary
characteristics are exceptional.
Our oil is then kept in stainless steel tanks to maintain
stable its perfume and flavour all over the year.
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