Abbadia Ardenga
Abbadia Ardenga’s olive grove boasts an enviable exposure. Its position relative to the sun naturally prevents pest attacks without the use of pesticides or chemical fertilizers!
The Art of Tuscan Fettunta
Freshly made, the famous “olio n’ovo” is known for its characteristic slightly spicy flavor. From the end of October until December, as soon as we return from the mill, even before bottling it, we love to taste the “olio n’ovo” on toasted bread in the company of our guests!
Cultivation
Maintenance
Harvesting
Extraction
At our trusted mill near our estate in Montalcino, the oil is cold-extracted to preserve its organoleptic qualities; this is why the acidity is often almost non-existent, and our extra virgin olive oil is so delicious!
Cultivation
Our estate cultivates three classic Tuscan varieties: Frantoio, Leccino, and Moraiolo.
