During the last ten days of November and the first twenty days of December, the olives from the 6,850 trees are harvested by hand.

The olive varieties grown on the estate are:
50% frantoio, 20% moraiolo, 20% leccino, 10% pendolino.
The olives harvested are stored in small crates and pressed within 24-48 hours of harvesting.

The grapes are pressed using hammers and the oil is extracted cold using a three-phase centrifuge.
Only after fining using the natural decantation process is the oil bottled, after gentle filtering through cotton.

Every year an average amount of 60 to 80 hectolitres of oil is produced. The oil’s rich content of polyphenols guarantees perfect conservation for 14-18 months.

Chemical-organoleptic characteristics:
Flavour: intensely fruity olive flavour with a balanced bitter and spicy sensation and a herbaceous note of artichoke.
Colour: bright green.
Acidity: Peroxides: 8.35
K232: 1.673
K270: 0.148
Delta K: 0.005