Un Fico d’Olio
We cultivate indigenous olive varietals native of Tuscany: Frantoio, Leccino and Moraiolo.
The trees surround our vineyards to create biodiversity and to contribute the increase of yeasts populations. The olives are manually harvested and cold pressed in a nearby mill with a controlled temperature system. They are taken to the mill on the same day of the harvest to maintain their level of acidity and to preserve their quality intact. After a short time to decant, the extravirgin olive oil is bottled into 500 ml. Not being filtered the oil can form a slight sediment at the bottom, without the quality being compromised.