The approximately 4,000 olive trees on the property have been cultivated organically since 2019. The trees are located at 250 meters above sea level and are exposed both to the south and to the northeast on hilly terrain with a moderate slope, gently descending from Montespertoli and overlooking the Arno Valley. Given the location, the poor soils, and the sustainable farming practices, the yields per tree are quite low, while the olive fly is almost absent in this climate. The olives are hand-harvested with semi-automatic facilitators when they reach optimal ripeness and are taken to the mill on the same day. The olives are then milled within 6 hours of harvest, aiming to preserve the maximum fragrance, aromas, and quality of the oil. Crushing and extraction are done at temperatures below 27°C using a discontinuous press. The resulting oil is incredibly pure, with very low acidity levels, high polyphenol and vitamin content, and a balanced, intense flavor.