Product Description
Our extra virgin olive oil is produced on hills to north of Saint Gimignano. The optimal geographic position, the organic composition of the land and the cultivation with biological method, make that the top organoleptic qualities of extra virgin olive oil.
The olives come collections manually and after one before chosen they are placed in small areate hampers, in dry place in wait to proceed to the frangitura that comes carried out within 24 hours from the collection. The pressing comes made to cold and with biological method.