Produce an Extra Virgin excellence is not easy. It 'a long, hard-working, exposed to uncontrollable vagaries of time and seasons.

A process that requires a lot of love but also aware techniques, constant attention in each phenological stage of a plant complex as the olive tree and along the entire production process, the entire chain to the consumer on the table.

Choice of heritage varieties, cultivation techniques, harvesting, extraction and finally conservation, is a group never separable.  

Our products are of Extra Virgin Olive Oil for widespread if not unanimous recognition peak of quality Tuscan and consequently of national production.  

This is usually characterized by a connotation aromatic oils and sensory ranging from the intense fruity, with aromas and flavors Significantly greater green olive, artichoke thistle setting, green grass, sage and rosemary and often closing of sweet almond and bitter never too aggressive notes of bitter and spicy.

The chemical parameters are characterized by the very low value of oleic acid (acidity) and peroxides which are instead reflected high values of polyphenols and tocopherols. The color ranges from deep green to golden yellow.