The farm, located at 475m above sea level in front of Monte Amiata, profits from the fresh winds (tramontana) keeping the olives fresh and untouched by the "olive fly". Therefore the olives arrive in perfect state, without any treatment, at the mill.


The olive-groves, made up of different varieties, Moraiolo, Leccino, Frantoio and some Olivastro di Montalcino, spread over a dedicated area of about 7 hectares.

Every year, part of the trees are "potati", therefore presenting the typical "open" shape of the Tuscan olive trees.

The handpicking takes place between mid-October and mid-November. The olives are put in open containers in the evening and taken to the olive press next day the milling takes place through a continuous cycle extraction system, with temperatures never going over 27°C.


The medium production is about 1500 L. The major part of the production is sold on site in cans of 3 or 5 litres; bottles of 0.75 L. can be prepared on request.
Shipping is possible inside EU.