In the hills of Valpantena Veronese, we grow our autochthonous olive trees, more or less centuries-old. The fruits are harvested between October and November, and the milling of the olives, to obtain our Green Gold, begins within 48 hours after the harvest itself. The extraction takes place with cold mechanical methods, to preserve all the original organoleptic characteristics.
We have a traditional Pieralisi oil mill, expertly restored and returned to splendour. Through its granite mills, the olives are crushed and through the hydraulic presses we extract the Green Gold, which we keep in steel tanks until the moment of bottling. A manual work, which fascinates us every time, and that we will be happy to share with you.