The produce of the company are the Leccino, the Gentile di Chieti and the Intosso. The production is carried out with a continuous process at Iow
temperatures and light centrifuge. In this way the oil remains cloudy also because it is not subjected to filtering. The techniques used for the transformation and the cultivation and the characteristics of the produce and the terrain bestow particular qualities on the oil produced (approx. 2,000 litres each year).
A fruity taste and aroma, slightly bitter and spicy, Iow acidity (0.2 + 0.3%) make sure that the extra virgin oil produced in this particular area can be rightly placed amongst the best national produce.