In particular, the farmhouse, located in the municipality of Castellina in Chianti, produces extra virgin olive oil from the Chianti Classico area, which includes the municipalities of Castellina in Chianti, Radda in Chianti, and Gaiole in Chianti.
Our oil is obtained from olives pressed in cold mills, a process that preserves the organoleptic properties of the product.
This area corresponds to the territory designated for Chianti Classico wine, of which the farmhouse itself is a part.
At least 80% of the olive groves consist of Frantoio, Correggiolo, Moraiolo, and Leccino varieties. Harvesting is done exclusively by hand, directly from the tree. It is an oil with a unique flavor: fruity, spicy, pleasantly sweet, and bitter.
Fragrant, flavorful, and good for the heart and overall health, extra virgin olive oil is the only oil produced solely by pressing olives, without the use of chemical solvents or other industrial processes. Extra virgin olive oil is the condiment with the best balance of fats. It is particularly rich in monounsaturated fatty acids, which are the most active fats in preventing cardiovascular disease, and low in saturated fats, which are responsible for increasing blood cholesterol levels. It withstands cooking well, even at high temperatures.