In this farm, the indigenous olive types are 5: Correggiolo, Pendolino, Moraiolo, Leccino and Frantoiano.After the harvest (2 hours) the green olives are pressed in the mill which belongs to the estate, . Olives are harvested between the second half of October and early November when almost green. This character imparts to The Tuscan Extra Virgin Olive oil is typical artichoke finish. This olive oil is rich in polyphenols and lightweight, with low acidity. The oil making procedure is strictly surveyed, in order to obtain a fresh, and fragrant product whose aromas spread around as soon as the bottle is open.
Filtering is avoided to keep all the organoleptic and nutritional characters of this product. The mill is made of completely stainless steel neutral vats which ensure a perfect hygiene during all the making and also the absence of oxygen , using feed nitrogen , preventing oxidative phenomena. This is also a biodynamic product: which now it is called “Km 0”.