The extra virgin olive oil of Badia di Morrona is produced with Frantoio, Moraiolo and Leccino varieties.
Picking is manual, directly from the olive tree and once started the ripening period (end of October), in order to have a very fruity and low acidity olive oil.
Crushing is done at cold temperature, within 36 hours from picking, without filtering.

Scheda Olio

The Acquavite “Vivaja” is obtained from the distillation of Trebbiano and Vermentino grapes of our own vineyards.
The grapes are slowly distilled at a constant low temperature in order to obtain a scented and soft product. It is advised to serve at room temperature in iced glasses.

 Scheda Vivaja