From the 10,000 plants of the precious varieties Frantoio, Leccino, Moraiolo, Maurino, Rosciola - the latter being rather rare in the area - spread over approximately 40 hectares and maintained with sustainable agriculture systems, very high quality olives are obtained, which are then pressed in the estate's oil mill.
Once harvested, the Terriccio olives are immediately transported to the estate’s mill, equipped with a system for continuous cycle cold pressing and are pressed within a maximum of 24 hours, in order to avoid risky intervals between harvesting and pressing and thus ensuring the maintenance of all the organoleptic characteristics of the fruit. Subsequently, the oil is left to settle naturally. It rests quietly and dry, in the dark, away from temperature variations and noises, in steel containers that have taken the place of the old and fascinating tiles, large terracotta containers used in past centuries and still present in the company as evidence of the ancient craft.
The production yields, due to the adoption of agricultural systems with low environmental impact, are clearly below the average, but guarantee a very high quality: the extra virgin olive oil which is obtained, suitable to become Tuscan I.g.P., has a very low acidity - with maximum values of 0.2 - 0.3 - is particularly fragrant, tasty and harmonious. Production is about 80 quintals per year.