Olive varieties:  Moraiolo, Frantoio, Coreggiolo, Leccino Acidity:  0,15% Production:  5,000 bottles per year The olives are harvested by hand from the end of October to the beginning of November.  They are brought to the mill within 24 hours of being picked.  They are crushed using a cyclic method ‘a freddo’ (cold pressing) where no heating of the olives is adopted. […]