E ha appena ottenuto il premio “Azienda dell’Anno” dalla prestigiosa guida specializzata Flos Olei 2025

Una torretta dell’Ottocento e un frantoio innovativo, immersi in trenta ettari di oliveti, coltivati dedicando i diversi terreni a singole varietà di ulivo.

“A set of skills, knowledge, practices and traditions ranging from the landscape to the table”.

That vivid color, unmistakable and unique with its intensity it’s impossible not to notice. And it’s certainly the first characteristic of the species to be noticed.

In the beautiful seasons, it was the ideal place to stop and spend the night after dark. High up, safe on the side of the mountain, the small esplanade offered enough space to house the flocks in the pens until the early dawn of spring and summer.

Water and flour, the simplest dough. The ancient Greeks already made strips of pasta that they called lagaron.

Rest is only apparent. The earth, which has been generous again this year, is preparing to welcome the seeds of spring herbs among the rows of vines already almost bare.