In the workshop, the honey is tasted and stored, flowering after flowering. The “new” oil is generously poured over the bread, which becomes bruschetta.
In the workshop, you can enjoy a “cantuccino” by uncovering an old glass jar, and the air is filled with the scent of honey and toasted almonds.
We raise our glasses to discover, label by label, the wines of this region, and we do so more willingly in the company of old friends and new acquaintances.
In the shop, our products become beautiful, slipping into parcels and packages… to become gourmet gifts.
Frantoio, Moraiolo and Pendolino are the cultivars of our extra-virgin olive oil.
This oil always offers distinct and balanced notes of bitterness and spiciness, hints of artichoke, ripe fruit and green leaves.
The old family oil mill in the village of Vetulonia has stood the test of time, with its heavy stone millstones and dusty layout that saw it mechanised in the 1950s and then handed over to innovative pressing techniques.
Today it is a place of history and memories, of evenings spent in company in front of the large fireplace, of conviviality.
Caramel, coffee, turmeric and saffron, tamarind, aromatic woods and liquorice – these are just some of the organoleptic characteristics of heather honey, a shrub plant typical of the Mediterranean maquis.
This honey is a real spring speciality of which we have always been particularly proud.
A wildflower honey with intense and persistent aromas of bramble and Jerusalem thorn, our 100% made in Vetulonia selection.
The same honey that the Etruscans of ancient Vatluna mixed with wine to produce mulsum, accompanied with walnuts, almonds and figs, combined with spelt to prepare alica.
Honey, the gift of the gods, the protagonist of the sacred banquets that this extraordinary and mysterious ancient people considered a viaticum for immortality.