Olive groves of the estate cover an area of 20 hectares.
There are 5500 trees of the following varieties (cultivar): frantoio, moraiolo, leccino and pendolino.
Harvesting starts at mid October (when olives begin to change their colour) and stops at the end of November.
It is done by hand picking supported by modern facilitators.
Every day olives are brought to the oil mill to be cold pressed.
Oil is then put into inox containers under inert gas and preserved in a temperature controlled chamber.