Description

The particular mixture of sands and clays and the location of the olive grove in the highest part of the company’s properties give our oil green hints, bitterness and spiciness typical of the best Tuscan oils.
Pressing takes place every twenty-four hours, so as to avoid oxidation and maximize the flavors of the fruit.
The oil is stored in the company’s coppaia, an underground cellar of medieval origin, in temperature-controlled stainless steel drums.

Additional information