Harvesting and processing: the olives are harvested by hand during a period that varies from October to November. To obtain a high quality oil, the olives harvested by hand at the best moment of their ripeness, are taken within 24 hours of harvesting to the Mill for milling. The milling follows the traditional “cold” process, in order to preserve the best qualitative characteristics.
Production area: Vaiano, 320 m. above sea level, municipality of Castiglione del Lago

Cultivar: Dolce Agogia, Frantoio, Leccino, Moraiolo

Harvesting and processing: the olives are harvested by hand during a period that varies from October to November. To obtain a high quality oil, the olives harvested by hand at the best moment of their ripeness, are taken within 24 hours of harvesting to the Mill for milling. The milling follows the traditional “cold” process, in order to preserve the best qualitative characteristics.