Perché abbiamo scelto di creare un frantoio?
Nel 2003 la famiglia Nencioni ha deciso di creare il proprio frantoio aziendale.
I motivi che hanno portato a questa scelta sono sia di rogne storica che tecnica: Giuliano Nencioni, il padre di Andrea, ha avuto una lunga esperienza lavorativa da frantoiano, esercitata con tale passione tanto da voler creare un impianto tutto suo. L'esperienza acquisita ha portato alla scelta di impianti oleari e precise tecniche di estrazione, che garantiscono una qualità eccelsa dell'olio.
Il frantoio Nencioni
The Poggio a’ Monti company owns 4000 olive trees cultivated over 15 hectares of land, including olive groves with an environmental historical character that have been present on the land for more than 100 years. The cultivated varieties are typical of the area and selected for adaptation to this environment over the centuries. Among the main ones: Moraiolo, Frantoio, Leccino, Leccino del Corno, Maurino and Pendolino.
The olives are harvested at the right degree of ripeness and processed within a few hours of harvesting in the company-owned oil mill.
The mill was born in 2003 and is made up of Officine Meccaniche Toscane machines and uses the best technologies derived from research to obtain very high quality extra virgin olive oil.
The extraction process is cold and allows all the best chemical and organoleptic characteristics contained in the olive to be transferred to the oil, including the part of the polyphenols and the antioxidant substances, linked to health, of which the carefully extracted oil is rich.
We believe it's important to educate people to know that oils are not all the same: good and healty oil is only cold-pressed extra virgin olive oil.
