As befits a Tuscan estate, Castello del Terriccio gives plenty of space and significance to olives.
Organic farming
Our 12,000 trees from the prized Frantoio, Moraiolo, Maurina and Rosciola varieties stand in over 50 hectares and are farmed organically to obtain olives of superb quality. The fruit is pressed at the estate's own olive press, which is equipped to carry out the cold pressing process that so successfully combines modernity with respect for traditional olive oil-making techniques.
After harvesting, the Terriccio olives are taken immediately to the press and quickly ground, avoiding the risks associated with intervals between harvest and pressing, and ensuring that all the sensory characteristics of the fruit are conserved. With the adoption of organic farming methods, yields are markedly lower than average, but very high quality is guaranteed.
Pure and delicate
The extravirgin oil obtained has very low acidity, with a maximum value of 0.3-0.4. It is particularly fragrant and flavoursome, having been allowed to settle in a completely natural, gentle manner, at a steady temperature in a dry, dark, noise-free room. Thick 400 to 500-litre terracotta containers, called coppi in Tuscany, are used for this.
What emerges is a superb quality, extremely typical organic olive oil with a wonderfully harmonious flavour.
Organic farming
Our 12,000 trees from the prized Frantoio, Moraiolo, Maurina and Rosciola varieties stand in over 50 hectares and are farmed organically to obtain olives of superb quality. The fruit is pressed at the estate's own olive press, which is equipped to carry out the cold pressing process that so successfully combines modernity with respect for traditional olive oil-making techniques.
After harvesting, the Terriccio olives are taken immediately to the press and quickly ground, avoiding the risks associated with intervals between harvest and pressing, and ensuring that all the sensory characteristics of the fruit are conserved. With the adoption of organic farming methods, yields are markedly lower than average, but very high quality is guaranteed.
Pure and delicate
The extravirgin oil obtained has very low acidity, with a maximum value of 0.3-0.4. It is particularly fragrant and flavoursome, having been allowed to settle in a completely natural, gentle manner, at a steady temperature in a dry, dark, noise-free room. Thick 400 to 500-litre terracotta containers, called coppi in Tuscany, are used for this.
What emerges is a superb quality, extremely typical organic olive oil with a wonderfully harmonious flavour.
Olive oil at its best
