Rossano
The hills above the Ionian Sea, on the eastern coast of Calabria. This is where the Dolce di Rossano and the Coratina grow — and where every one of our vintages begins.
Two varieties, one place, one mill.
Some Dolce di Rossano trees have borne fruit here since the 12th century. They stand on dry stone terraces, stacked by hand by the generations before us.
We blend nothing in. Every harvest yields its own vintage, pressed single-variety — all from the groves around Rossano.
“Once you know the scent of freshly pressed oil, you recognise the difference to everything that sits on the shelf later.”
Four hours between tree and press.
Picked by hand, olive by olive, in October. Cold-pressed four hours later — not a day in storage, no heat. So what defines the place remains: the polyphenols, the bite, the green opening note.
Bottled unfiltered in dark glass. Miss the vintage and you wait for the next harvest — those registered receive it first.
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