Organic extra virgin olive oil
We produce our own olive oil from 1,200 organically grown olive trees ranging in age from 20 to over 100 years.
There are many varieties of olive trees growing on our land: Frantoio, Dolce Agogia, Leccino, Pendolino, Moraiolo. The blend of all of them gives our extra virgin olive oil a unique flavour every year.
Would you like to experience olive picking? You can! We would welcome you in early November when we harvest the olives.
We use nets and modern shakers which help us to the work productively and efficiently. We press the olives in a modern oil mill (frantoio) in Monteleone d'Orvieto.
Besides olive oil we produce wine from organically grown grapes. We have a hectare (over two acres) of vine. Vine needs a lot of care over the whole year but it is a very rewarding job. The harvest is a special event, its time can vary from the late September until the end of October, depending on the weather throughout the year. When the sugar level is right, the grapes are hand picked and taken down to the cantina when the wine process begins.
In 2008 we completely replanted our vineyard with Montepulciano, Sangiovese, Cabernet, Grecchetto and Chardonnay grapes. We chose these species based on the soil composition, climate, and the flavor of the grapes. Wine made from the first year’s harvest is promising.
Saffron is one of the most fascinating spices and one we are very proud of. We cultivate saffron in a small field using traditional crop techniques. All the cultivation procedures are done by hand.
We dig up all the corms at the end of each vegetation cycle (July/August), then the soil is worked, adding fertiliser and the corms are replanted. This technique allows producing better quality saffron with longer stigmas, but it is the hardest part of growing saffron! Just imagine how hard the clay soil is under the hot Italian sun in July and August! With hand tools which are very primitive!
Saffron flowers come in October and November and the season lasts 2 to 3 weeks. We pick them by hand every morning (best job in the world!), before the flowers open. This is to avoid damaging the saffron flavour.
The stamens are separated straight away after the harvest and desiccated at low temperatures.
Saffron can be used in preparation of many wonderful meals. We love to do saffron risotto. We also use saffron on potatoes, fish, soups and meat. Some cheese and desserts are also made with saffron and you add it into the olive oil to make a special taste.