L'Oliveto

The Olive grove

Olive grove at Fracassino, october 2004

In contrast to the vineyards, the olive grove has been on the same site for over fifty years. It was decimated by the 1985 frost and was replanted in 1989 with a closer spacing and minimal pruning, producing a top-quality oil but in moderate quantities. From 2000 we gradually returned to the traditional system of pruning a vaso, which is labour-intensive but better suited to our area.

Area	Varieties	Pruning system
4,5 hectares	75% frantoio 8% leccino 8% maurino 5% pendolino 4% picholin	traditional "a vaso"

The olive harvest begins as soon as the olive mills open, normally in the first half of November. The oil is produced every other day, with a system for centrifuging the flesh at 25° to ensure that the results are more hygienic and of better quality than with traditional pressing. Early harvesting and frequent milling produce an olive oil which preserves the taste of the fruit. This taste remains for eighteen months after the harvest, first rather coarse, bitter and spicy the way the Tuscans like it, then gradually becoming more refined as the green, fruity colour accentuates.

Olive grove at Fracassino