We grow the Leccino, Frantoio, Moraiolo and Pendolino olive cultivars typical of the “Toscano” IGP legal appellation. They are harvested by hand, “stripping” them from the plant just before they are fully ripe. They reach our olive mill (situated on the farm) within a few hours so as to obtain an extra-virgin olive oil with an extremely low acidity. We use an ambient-temperature mechanical extraction and separation method to make our oil. In accordance with time-honoured production practices, we do not filter it to avoid altering its sensory characteristics; it is allowed to settle and is decanted several times before being bottled.
We store our oil at a temperature of 10-12°C in special containers to protect it from the harmful effects of air and light. Any sediment that forms in the bottle a few months after bottling is due to minute suspended particles of fruit pulp which continue to sink to the bottom of the bottle.