Extra Virgin Olive Oil
Tuscan culture
Farmed, harvested, pressed and bottled on site.
A very short production chain and results containing all the scent of nature, with its flowers and fruits.
Frantoio, Moraiolo, Leccino and Pendolino: our traditional olives from Tuscan cultivars, grown in line with tradition and harvested at the optimal maturity of each variety.
The olives are cold extracted on the same day they are picked, ensuring the preservation of their fragrance, flavor, and all the organoleptic properties. This is made possible by our organic practices, both in the field and at the mill.
The Estate’s Olive Oil is produced exclusively through mechanical processes and filtered to maintain its quality over time.
AREA OF PRODUCTION:
GEOGRAPHICAL AREA:
ALTITUDE:
TIME ELAPSED BETWEEN HARVEST AND PROCESSING:
TYPE OF MILLING:
TYPE OF EXTRACTION:
TIME OF HARVEST:
FILTRATION:
THE SAN DONATO FRANTOIO
Owned by the Estate
Our Frantoio works in a continuous cycle with a controlled extraction temperature below 26°.
Our olives are processed within 8 hours from harvesting. They are stored in small boxes to prevent heating and avoid the fermentation process to start straight-away.
The olive oil is then filtered and stored in 5 quintal stainless steel drums.