Extra-Virgin Olive Oil produced exclusively with the Leccino, Moraiolo, Frantoiano and Razza varieties from the more than fifty years old olive groove of the Estate.

Olives are hand-picked in the month of October, when still partially ripe, and are immediately cold-pressed. The crude must, then, does not undergo any filtering process. Instead, it is decanted and syphoned several times, in order to preserve the inheritance of chemical, organoleptic and nutritional properties that make it unique.

This procedure results in a very fragrant oil, with incredibly low acidity, both suitable for cooking and perfect for seasoning any type of recipe. At palate, it results lightly spicy, with a fragrant artichoke note.

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