Agricultural activities and products: Appartamenti in Agriturismo near Perugia in Umbria, Corciano

Our vineyards and our wines

The farm houses are surrounded by over 8 hectares of our own vineyards, all part of the DOC Colli del Trasimeno and including the Sangiovese, Merlot and Cabernet Sauvignon varieties. The altitude of 350/400 meters, the southern exposure and the optimal climatic conditions make our vines perfect for the production of red wines suitable for aging that go well with the traditional cuisine of our region. Our company has set as its goal the production of high quality wine, using the latest technology, while strictly respecting traditions. After a careful manual selection of the grapes, coming exclusively from our vines, we proceed to the vinification in 100-hectolitre stainless steel fermenters Subsequently, after a prolonged maceration on the skins, a slow maturation takes place in 225-liter oak barriques, completed by refining in the bottle for at least 12 months.

Our olive groves and our extra-virgin olive oil

Our company has more than 12 hectares of olive groves for a total of over 1600 plants, many of which are centuries old, all belonging to the typical cultivars of the Colli del Trasimeno area, such as Leccino, Muraiolo, Frantoio and Dolce Agogia (the names of our apartments). Our olive groves are strictly biological, without the use of herbicides or pesticides, and the harvest, which begins as early as the first weeks of October, to collect a fruit with a wider concentration of polyphenols, is still done manually respecting the traditions and preserving the plants secular. Upon arrival at the mill the olives are stored in 20 kg crates, and within 12 hours the processing process begins; they are then defoliated, washed and sent to the oil mill. After about 30 minutes the real extraction phase begins; the dough is pushed through a pump into the "Decanter", which by means of a centrifugation process separates the solid part, core, dried pulp and peels, from the liquid part, ie water and oil, the so-called "Mosto". The pressing takes place through a system of steel discs that grind the olives to make them a very fine paste; the pasta goes into a thermal collection tank, where the kneading begins. The kneading is the process of continuous movement of the dough, so as to favor the separation of the oily part from the solid part and to make the pasta reach the ambient temperature of 27 °C. The "Mosto" is further processed, with a method of separation and subsequent centrifugation to guarantee the elimination of any impurities. The oil thus obtained, apparently amber, is in fact "noble oil" which has as its peculiar characteristics: opacity, green leaf color with golden reflections and persistent nuances and its taste is unmistakable, fine and delicately fruity. This oil is subsequently stored in stainless steel watertight tanks and at the right time bottled in the usual packs that we bring directly to you, our customers on your tables all over the world.