The olives, which have reached perfect ripeness, do not touch the ground because they are gathered on old trees by expert and safe hands. They are promptly brought to the mill, selected and defoliated, subjected to milling and cold pressing.

A process that continues to favor the "fiscoli" and the presses of the past to procedures certainly more advanced and faster, but not as capable of ensuring high quality levels.

Finally separated from the vegetation waters, the precious liquid is filtered by gravity, to obtain a more delicate product with a light almond aftertaste, or left so, raw and natural, for lovers of a strong and full-bodied taste.

Stored in underground tanks, it matures silently in the dark, at a constant temperature.

And in spring, after meticulous chemical analyzes, it is bottled for a select and always loyal clientele.