Our farm counts about 1,500 olive trees on 3.5 hectares of land, most of which are located in the Silli and Miciolo fields. In our olive groves the most traditional local Chianti olive varieties are to be found, including the "Moraiolo", the "Frantoio", "Coreggiolo", "Leccino", "Pendolino", "Madonna dell'Impruneta", the "Leccio del Corno" and the minor varieties. The large variety of plants and the soil characteristics of our land have always helped us stand out for our extra virgin olive oil production. In the past, tradition had us harvest all our varieties of olives together, and take them to the press about once a week.
Nowadays, things have changed and for our selection we decide day by day which olives to pick at the moment the different varieties reach the optimal level of ripeness, and we take them to the press within a few hours of picking. This allows us to create excellent monovarietal oils. Every monovarietal may thus express all the characteristics and be tasted alone or with particular combinations of food, including salads, boiled or roasted meats, fish, or in the traditional Tuscan way with fettunta (toasted bread) or beans.