Four thousand olive trees between the Val d'Orcia and the Crete Senesi, at 400-450 metres: Frantoio, Moraiolo and Leccino. Olives picked by hand while still small and green, cold-pressed below 27 °C within twelve hours.
The structure: full fruitiness, bitterness and pepper in balance.
18%
Moraiolo
The character: more intense, rich in polyphenols.
12%
Leccino
The sweetness: soft and round, it rounds off the finish.
How we make it
Little, done well.
We use no chemical fertiliser. We grow green manure: grass worked into the soil feeds the trees. The trees are pruned lightly and in rotation, only a part each year, and Giacomo does it, as Natale taught him.
The olives stay small. That is deliberate: the olive fly prefers large fruit, and the surrounding hills keep the humidity from the sea away from us. So there is no need to spray.
Harvest starts early, at the end of September, entirely by hand, into crates. The olives reach the mill the same evening and are cold-pressed below 27 °C within twelve hours. The yield is low. In return, the oil has acidity close to zero, is green and dense, and smells of freshly cut grass.
Harvest starts at the end of September. Pre-order now and receive the oil as soon as it is bottled, from mid-November, when it is at its greenest and most fragrant. Pre-orders do not go through the cart: you pay now, we ship then. If the harvest falls short, we refund you in full.
