The classic mix of traditional Tuscan varieties with a prevalence of Leccino and
Moraiolo.
Organic agronomic management and use of innovative techniques for the control of
the oil fly make our raw material extraordinary by laying the foundations of the
finished product.
Harvesting and crushing
The olives are harvested in mid-October, therefore very precocious, to safeguard
their integrity, the content in polyphenols, vitamins and aroma precursors.
The pressing is entrusted to small local plants that work by hand with modern techniques
and attention to detail. We firmly believe that olives must be pressed immediately
after harvesting and we are committed to never more than 24 hours pass between harvesting
and pressing..
Agronomist
Gabriele Gadenz. Alongside his activity as a wine consultant, he has always found
space, passion and dedication to olive growing and the olive oil technique.