History and Landscape
Here reference is made to a established denomination, recognized in July 1998, that includes various types of wine: the Red, the Sangiovese, the White and the Vermentino. The Red and Sangiovese are also both produced as vintage wines (“Reserve”). The Doc discipline, truly representative as it is of the tradition and the productivity of the area, has been given to this new denomination. It provides producers and consumers alike with a correct means of  evaluating and safeguarding these products. During the last few years the production techiques have improved and become more refined, and this is be seen in the quality of certain wines, especially the red ones that are now well known and in great public demand.

Production area
This lies in the interior of the province of Grosseto, in a region particularly  dedicated to the production of good quality wines, which includes the municipalities of Cinigiano, Campagnatico, Civitella Paganico, and part of those of Castel del Piano, Arcidosso, Seggiano and Roccalbegna

This is an excellent extra virgin olive oil, obtained from olive trees of the quality of Leccino and Frantoiano, and hand picked at the right moment of maturity,   This comes from the Monte Amiata hills, and is crushed by a fully automated cold press machine.  The olive trees of this area, greatly favoured by climate and territory, have resulted in a product that is especially appreciated for its characteristic intensely fruity taste and for its very  low grade of acidity.  Its production requires today, as in the past, all the attention, precision and care that should be dedicated to such a high quality product.    In order to merit the trade mark of extra virgin, the oil has to be without defects and in accordance with the chemical-physical parameters fixed by international standards which require that acidity does not exceed the value of 1 gram per 100 grams of the product (1%).  The olives, which are only taken from local olive trees, are picked by hand, in accordance with a method that today still remains the best because it enables a selective harvesting,  This fully guarantees the integrity and respect due to the fruit, which is fundamental to the quality of the product and does not inflict any damage on the tree itself.  Every precaution is taken to avoid bruising, and to ensure that the olives are taken to the local oil press in the quickest possible time.   They are then cold pressed on a granite mill so as to avoid any chemical reactions.   Being a natural product, extra virgin oil is linked to seasonal changes which can result in  taste and colour changing from one year to another, or being modified from one month to the next.

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