The most common cultivars on the farming estate are Frantoio, Leccino and Moraiolo. Each cultivar is picked separately and depending on the level of ripeness of the olives. The product is processed at the Oliomio mill under the supervision of Giorgio Mori, the family expert.

IL LIBRO GUIDA AGLI OLI D'ITALIA 2005 AIS (Associazione Italiana Sommelier dell'Olio)