This extra virgin olive oil is produced on the hills of Reggello, at an altitude of 400 meters, cultivated following the traditional “vaso classico” training system. The Frantoio, Moraiolo, and Leccino varieties are carefully tended using soil management techniques such as cover cropping and green manure to preserve natural fertility. The olives are handpicked from late October to early November with the help of mechanical shakers, and processed within 8 hours of harvest using a modern continuous-cycle extraction system. Immediate filtration preserves the oil’s aromas and quality, and bottling takes place directly at the estate to ensure freshness and traceability. Organoleptic characteristics: An elegant and fresh oil, with notes of freshly cut grass. On the palate, it stands out for a perfect balance between bitterness and spiciness, enveloping and gentle yet with deep personality. The aroma is intense, featuring herbal sensations and hints of artichoke. The intense green color is enriched by delicate golden reflections. Culinary pairings: Ideal for enhancing soups, broths, and fine fish dishes, it adds an authentic and refined touch to every preparation. Awards and recognitions: This oil has received significant international awards, demonstrating its quality and strong connection to the territory. Most recently, in April 2025, it won first prize at the prestigious BIOL INTERNATIONAL PRIZE 2025, the world’s leading competition for organic extra virgin olive oils, established in 1996 in Andria and recognized for its wide global participation of producers, experts, and consumers. Available in 250 ml, 500 ml, 750 ml, 3000 ml, and 5000 ml formats.

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A Precious Collection of Three Organic Extra Virgin Olive Oils. Three souls, one land: Frantoio, Leccino, and Moraiolo in their purest form. A sensory journey through the variety and richness of the Tuscan olive tree, captured in a refined trio — a true treasure chest of aromas. Grown on the hills of Reggello at 400 meters above sea level, using traditional vase-shaped pruning and sustainable soil management techniques (cover cropping and green manure), these olives are pressed within 4 hours of harvest using a hammer crusher and oxygen-free horizontal malaxers. The oil undergoes natural decantation and immediate filtration to preserve its purity and fragrance. Each 250 ml bottle encapsulates the unique character of a single cultivar, offering an aromatic, structured, and persistent sensory experience. A trio of excellence, certified organic, crafted for those who seek intensity, balance, and authenticity in every drop. Frantoio Monocultivar Harvest Late October Aroma Persistent and aromatic, with notes of freshly cut grass, elegant hints of artichoke, and a lively touch of green pepper Taste Balanced, fresh, and clean on the palate, elegant and enveloping with good fluidity. The medium-intensity bitterness and pungency are perfectly integrated. A bold yet refined finish echoes the artichoke notes and a hint of green pepper, delivering character and harmony Color Deep green with golden highlights Pairings Ideal for grilled red meats, legumes, rustic bread, and vegetable soups Leccino Monocultivar Harvest First half of October Aroma Intense and enveloping, releasing fresh notes of cut grass and wild herbs. Medium-intensity fruitiness expressed through a lively, harmonious bouquet full of green nuances Taste Harmonious on the palate, with well-balanced and gentle bitterness and pungency. Dominant notes are elegant yet assertive, with clear hints of wild herbs and fresh vegetables. The flavor is clean and persistent, confirming the oil’s vegetal profile without ever overpowering Color Deep green with soft golden reflections Pairings Perfect raw on fish or meat carpaccio, savory and sweet flans, and aged cheeses Moraiolo Monocultivar Harvest Early November Aroma Bold and enveloping aroma with intense herbaceous notes, accompanied by hints of olive leaf, artichoke, and green almond. A harmonious composition that delivers a burst of fresh, clear, and distinctive fruity aromas Taste A remarkable balance between medium-high intensity bitterness and pungency, creating a vivid and deep flavor experience. The tasting sensation lingers pleasantly, leaving a long-lasting and memorable persistence Color Intense green with golden reflections Pairings Excellent raw on hearty soups, legumes, grilled meats, or warm, crusty bread

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The Frantoio, Moraiolo, and Leccino cultivars are hand-harvested, with the aid of mechanical facilitators, from October to early November, at the optimal stage of ripeness for each variety. The olives are processed within 4 hours of harvesting using a modern hammer crusher and horizontal malaxers in the absence of oxygen, preserving both aroma and nutritional properties. Natural decantation and immediate filtering through cellulose panels ensure a pure, fragrant, and stable product. Aroma: Intense fruitiness with notes of fresh almond, freshly cut grass, and hints of artichoke Taste: Balanced, fresh and clean on the palate, with pronounced but well-integrated bitterness and spiciness Color: Deep green with delicate golden highlights Pairings: A bold and versatile oil, ideal raw over grilled meats, cooked vegetables, or in a simple yet refined pinzimonio (raw vegetable dip). Available sizes 250 ml · 500 ml Awards This oil has received prestigious awards for its quality and strong territorial identity. For full details, please refer to the attached awards sheet.

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