We produce tasty and natural jams among which we point out that of the Sagrantino and the excellent Vin Santo paired with seasoned cheese.
Why do we call it? Because in Umbrian family ties with the land and its most precious fruit is an unbreakable bond, secular, almost sacred … That’s why every Umbrian, every inhabitant of this part of Umbria, central, speaks as dell’OLIONOSTRO vital element of his family …
Our olive trees grow them for more than 2 centuries in a closed (chjusa) located along the ancient medieval road leading to Montefalco behind a kiosk sacred.
The cultivated varieties are Moraiolo (typical Umbrian), the Leccino and the crusher. The three varieties together with the sunny hillside and produce a unique and unrepeatable oilcharacterized by the lightness and freshness, good for seasoning raw.
We collect in November, olives by hand and with wooden stairs, from morning to night, with lunch directly made in chjusa … as it was a time …
Collected a minimum quantity 2-3 quintals (1-2 days), resting in ventilated containers, bring to the mill to be processed immediately with a gentle process that does not alter the qualities (delicate) organoleptic oil.
The resulting quantity is very limited (2.5/3 q annui) and is intended for direct consumption of the family … the excess part, depending on the vintage generosity, is reserved for friends and fans of this precious fruit …
The qualities cultivated in our closed
Moraiolo is olive tree with small fruits and firmly attached to the plant. The most appreciated by the Umbrian farmers.
Leccino, the fruit is fairly large and fleshy, good oil wealth, also of excellent quality. Its productivity is good but perhaps less constant Moraiolo. It is highly resistant to the cold.
The oil mill is rather large and rich with great pulp of high quality oil content. Its productivity is constant and has an average capacity of resistance to cold.