For 700 years, the Frescobaldi family has lovingly cultivated over 300 hectares of olive groves between 200 and 500 metres above sea level, where the microclimate gives olives unique characteristics for freshness and intensity of aromas and flavors. In autumn. The olives are harvested early, before ripening, to capture their emerald green color and aromatic freshness. The olives are always crushed within a few hours of harvest, in the owned olive press in Castello Nipozzano.
These rules guarantee absolute qualitative excellence. In the end, Frescobaldi makes a strict selection and only the oil
extra virgin olive oil with the best organoleptic characteristics is selected to become Laudemio Frescobaldi.