Olive Oil & Grappa

Olive Oil

The olive groves mainly consist of century-old trees which belong to an indigenous variety. The Olivastra Seggianese prized for its intense yet delicate complexity. The olives are hand-picked in October and November: They are pressed immediately at the prize-winning Frantoio Franci in Montenero d'Orcia.

Click here to visit the olive press



The crushed grapes ferment in the wooden vats of 50hl, made from special French oak, where they remain during a maceration period of about two weeks. When the grapes skins are racked off they are left to drain naturally without being pressed in a torque and are sent full of juice to the distillery of the Maestro Gioacchino Nannoni to be transformed into grappa.

Click here to visit the distillery

“We are in Love with Castello di Potentino Extra Virgin Olive Oil from Tuscany! A life altering revelation was made during an Italian trip when I realized olive oil was used as a condiment!! Drizzled on everything from vegetables to meats as a finishing touch.”

— The Boulevard Market, Chicago