Olive Groves.
Just as with vineyards, in olive groves, too, it is terroir that makes the difference. The Fèlsina and Boschi areas possess specific soil and microclimatic characteristics ideally suited to enhancing the innate qualities of each olive variety— Pendolino, Leccino, Moraiolo, and Correggiolo (Raggiolo), specifically.
Alongside the numerous historic groves, which predate the devastating frost of 1985 and still serve as custodians of an authentic agricultural heritage, new plantings have been established over the years, selected after a meticulous analysis of the interplay between cultivar and soil.
PRODUCTION.
The olives are harvested by hand and kept strictly separate based on their zone of origin and the geological composition of the terrain. The desired level of ripeness and the moment of harvest is determined individually for each variety through direct observation of the fruit and the prevailing seasonal conditions, thanks to the expertise of our miller.
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Crushing and milling take place in our own on-site mill, a facility that allows us to process the olives within just a few hours of harvesting. The oil is then stored in temperature-controlled stainless-steel tanks, protected under a blanket of nitrogen to prevent oxidation and ensure full preservation of the intrinsic quality characteristics of the oils.
The result is an extra-virgin olive oil that, with every batch, faithfully reflects the unique identity of the specific varieties and their individual terroirs of origin.
