The “Poggio Pagliatura” farm was established in spring 2004, rekindling the bond with a childhood spent playing among centuries-old olive trees, and reviving an experience that generated a profound love for these trees and their centenary life. In that season, a plot of land was acquired in the area of Località Bestiale, hamlet of Montiano, municipality of Magliano in Tuscany.

The land was mainly used for pasture, with only one historical cultivar (15 ml. x 15 ml.) of about 800 plants. This is the source of our current production of extra-virgin olive oil, which we have named “Pagliatura”®; a blend of oils derived from several native Tuscan varieties. Our oil’s distinguishing trait lies in the distinctive micro-climatic conditions enjoyed by the farm, due to its proximity with the freshwater basin of “San Donato”, which mitigates winter chills. Thanks to the fortunate south-west and solar exposure of the near entirety of the cultivar, our plants begin vegetation earlier than average and yield a higher quality of produce.

“ Non fo il dé e la notte altro che filare, tanto che la carne mi s’è spiccata dall’unghia, per poter almeno avere tanto olio che n’arda la nostra lucerna ” - G. Boccaccio (Certaldo 1313 – Firenze 1375)

Harvesting, therefore, takes place slightly earlier than envisaged by local tradition. Although quantitatively lower, a higher-quality production that enhances oil’s natural organoleptic properties, is guaranteed, thanks to a lower acidic level. This “blend” enshrines the characteristics of oils produced in cultivar of the lower Maremma Toscana for the last fifty years, and has a limited production.

For this reason, it is intended for connoisseurs who can discern its exclusive taste. Manual collection of fruit and its immediate semi-chilled milling showcase the characteristics of the final product: medium intense fruitiness, firmly bitter, an aftertaste of artichoke, shorn grass, and thistle, and mildly piquant.

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