Production area:
The Poggio Maestrino property in Montiano, opposite the Uccellina nature reserve and the Tyrrhenian sea.

Type of olives:
Mostly frantoio and leccino varieties with some moraiolo and caninese.

Oil making and organoleptic features:
The olives are picked by hand from mid-October to make sure of low yields while fully enhancing the quality features of our oil.
Immediately after picking the olives undergo traditional cold-pressing to obtain extra virgin olive oil with very low acidity, leaf-coloured with intense aroma and piquant flavour with hints of raw artichoke stalks.
Our oil is untreated and unfiltered so it is naturally opaque. This is a guarantee of its authenticity.