Our story

In the 1990s, with the planting of olive trees and vines, the certified organic production of Tuscan PGI extra virgin olive oil and Montecucco Sangiovese DOCG wine began.

As well as recovering abandoned groves around the family farm, the decision was made to invest in the search for native clones of both ancient vines and centuries-old olive trees.

From 2005, Davide joined the estate after a series of studies in olive and vine cultivation techniques at the Faculty of Agriculture of the University of Pisa and in Marketing at the University of Parma. From the very beginning, respect for nature and the environment was implemented: the most stringent organic certifications, a biodynamic farming approach studied at Apab Florence, and above all specialist field technique courses. For heating, olive pits are recovered directly at the mill exit and used in a next-generation boiler fuelled by both olive husk and pruning wood from the olive trees; for electricity, a 20 kW photovoltaic system has been in place since 2009 — the first in the municipality of Castel del Piano — covering the estate’s annual energy needs.

The oil extraction plant was subsequently updated: first in 2010 with state-of-the-art machinery offering high water savings and total absence of oxygen, in collaboration with technicians from the University of Florence and the company Agrivision; then in 2026, through the PNRR grant, a complete overhaul of the lines — a new Mori knife crusher, specific Clemente malaxers, and as the crowning piece an Alfa Laval 2-phase extractor with zero water use.

The same evolution has happened for the wine, moving towards a fully natural style that goes beyond mere “organic”: in the vineyard, micro-organisms are used, with minimal tillage and predominantly manual techniques; very gentle presses are introduced for must extraction, dry ice for fermentations, and oak, chestnut and acacia tonneau barrels for vinifying and ageing the wines. Everything must be as natural as possible — minimal SO2 additions even in particularly difficult vintages, natural settling without filtration, and only spontaneous fermentations.

Steps are taken gradually, but with a significant imprint on the style of the oils and wines. They maintain a well-defined character, yet the aromas are those that for decades have filled the air at harvest time and during oil production: unique and unmistakable.

Since 2011 we have been the leading producers of Seggiano PDO oil, both under our own label and for third parties. In 2017 we won first prize at the Ercole Olivario competition, the most prestigious in Italy.