The main cultivar for our extra virgin olive oil is Leccino, followed by the varieties Moraiolo, Frantoiano and Olivastra.
Starting from mid-October the olives are picked by hand and pressed in the six hours following the harvest.
Our EVOO is bottled after a short resting period in stainless steel containers.
Organic fertilization, yearly pruning and hand-picking are the reasons for the low acidity of our EVOO.
