Extra virgin olive oil
Extra virgin olive oil
The olives for our extravirgin olive oil are grown in our own olive grove in the midst of Monteverro vineyards; its trees, many of which are centuries-old, bear the classic olive varieties of Tuscany: Frantoio, Leccino, Moraiolo, and Pendolino. Every operation throughout the year is carried out by hand, including the harvest, in order to preserve intact the olives’ high quality and freshness. As soon as the olives are picked, they are brought to the local press house, where they are pressed at a constant temperature under 27o C. This traditional process ensures an olive oil of top quality, distinctive for its freshness and aromatic qualities.
In the middle of the vineyards of Monteverro lies an old olive grove which we recultivated in 2003 in the spirit of natural biodiversity. Some of our olive trees are over a hundred years old. They include the classic Tuscan varieties of Frantoiano, Leccino, Moraiolo, and Pendolino.
In 2003 the decision was taken to start making oil from the olive grove that is situated amongst the vineyards in order to encourage the area’s natural biodiversity. After it had been left untouched for years, new olive trees of the classic Tuscan cultivars Frantoiano, Leccino, Moraiolo and Pendolino were planted and the existing trees, some of which are several centuries old, were grafted to make them more productive.
Every stage of the oil-making process, including the olive picking, is done by hand at Monteverro in order to preserve quality and freshness of the olives. As soon as the olives have been picked, they are brought to the nearby mill where they are immediately crushed and pressed at temperatures that never exceed 27°C so that the mass cannot oxidize and the highest quality of oil is guaranteed. The sediment decants naturally in stainless steel vats and the oil is then bottled in winter.
The color of the oil is a brilliant green with hints of grey gold on the rim. It is characterized by its pure and delicate, yet full aroma. With its freshness and its spicy almost peppery aromas it matches well with typical Mediterranean food like grilled fish, vegetable antipasti or simply on a piece of bread rubbed with garlic.