When Erik Banti came to live here in the mid-Seventies, the Maremma countryside had little to offer: it was cold, dark and lonely. So Erik opened a restaurant, to enjoy a warm hearth and a little company in the evening when the winemaking work was done.
This is how the Montemerano house became the home of a taste laboratory which redefined the boundaries of Maremma cooking and winemaking, with homemade pasta and desserts, wild boar, lamb, fresh ricotta and wild local herbs.
Erik got the local people involved in “his” crostini and this was the beginning of the “salsine” and other gastronomic delicacies to delight the senses at the Antico Frantoio which still take pride of place alongside his wines.
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.