A blend of Coratina, Frantoio, Leccino and two hybrid olive varieties (FS17 and CV177)
Planted on the farm’s sunniest slopes, the estate grown olive trees benefit from ideal Mediterranean conditions, delivering flavor-intense fruit year-on-year
The olives are hand-picked into small crates, sorted, and washed before undergoing a short malaxation and transferred to a decanter to separate the olive oil from the pomace. Only first-press oil is collected.
After a 24-hour settling, the oil is filtered once and stored at 18°C in stainless steel tanks for one month before blending
