Seventy years of health, quality and passion
LAND OF COLORS AND AROMAS
PREMI E RICONOSCIMENTI
Manual picking begins at onset of veraison. The olives are defoliated and washed, then processed in selected local mills within 12 hours of harvesting.
Malaxing should be carried out at a temperature no higher than 33 °C, to seal the fragrance.
All unfiltered oil is stored in nitrogen, in stainless steel silos.