The olive groves stretch along the path of the Via Cassia Vetus and face mostly westward, on hilly terrain that is ideal for the Leccino, Moraiolo and Frantoio cultivars. The groves extend across 40 hectares and include 7,000 plants at an altitude of between 350 and 450 metres above sea level. The climate and humidity are perfect for high-quality production. The olives are cultivated on these terraced soils in the traditional fashion, with particular care dedicated to the pruning stage, which takes place in spring and is essential to guarantee the vegetative equilibrium of the plant and to maintain the quality of the product. Each plant must be pruned each year and the soil enriched not with fertilisers but exclusively with the mineral salts that the plant has absorbed.
The harvesting of the olives is carried out by hand, starting in early November, at the moment of perfect ripeness, thus ensuring the high quality of the oil. The just-harvested olives have their leaves removed and are then washed. In next to no time, the production process comes to an end with the traditional cold-pressing of the olives at the farm's in-house olive press. The extra-virgin olive oil thus produced has very low acidity, as confirmed by the chemical analysis that is strictly applied to the entire batch. The oil is then stored in stainless-steel vacuum tanks to guarantee its freshness. Like every other part of the production process, bottling takes place on the farm.
The oil is available in three varieties - Frantoio, Leccino and Moraiolo - in a number of different-sized bottles: 0.100 litres, 0.250 litres, 0.500 litres and 0.750 litres.
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