selected blends from the olive-groves of the estate: Larcianesi, Leccio, Frantoio, Pendolino and Moraiolo
by hand, in small crates.
End of October.
the olives are crushed within 24 hours from the harvest and then worked in a closed circuit before being bottled
the oil is immediately filtered by gravity.
about 3.000 bottles of 0,75 lt.
seafood salads, fish dishes both raw and baked in foil. Excellent if used raw on a slice of bread or coupled to the typical Tuscan soups.