Oil obtained from the Leccino, Frantoio, Moraiolo olives.
The extraction takes place exclusively by mechanical processes.

Varieties: Leccino, Frantoio, Moraiolo

Harvest: late October / early November

Training system: polyconic vessel

Harvesting method: manual stripping in crates

Period between harvesting and pressing: maximum 8 hours

Processing Method: continuous cold cycle followed by filtration