Extra virgin olive oil
The oil is made by crushing handpicked olives in a stone grinder and the paste is then passed through a layered press for the cold-pressing procedure. The must then goes through a decanter, which extracts the water. The unrefined oil is first allowed to rest in large terracotta jars and is then manually bottles and labeled. The most common types of olive trees, which exist since olden times such as Frantoio, Pendolino, Moraiolo, Leccino, Pignolo, Morchiaio and Larcianese, are harvested on the terraced hills. This age-long tradition produces outstanding oil, with strong and characteristic aromas and infinite variety of flavours