CA' de CARTOCCI Fasrm

CA' de CARTOCCI AGRICULTURAL COMPANY
I am Maurizio Cartocci, I was born and raised on the hills of Valdichiana Aretina in Tuscany, Italy, about 400 meters above sea level. For those who are not familiar with this territory, I would like to describe to you what I see from my window every morning, like a photograph. Expanses of cultivated countryside, sunflowers and vineyards, a breath of wind among the olive trees, once my grandfather's and my great-grandfather's, and today my home: Azienda Agricola Ca' de Cartocci.
THE OLIVE GROVE
In the heart of the splendid Valdichiana, the Ca' de Cartocci olive grove represents not only a precious resource, but also the soul of our farm. Located on hills that vary between 300 and 400 meters above sea level, our olive grove benefits from an ideal climate and soil rich in tradition, fundamental elements for the cultivation of excellent olives.
THE PLANTS
• Centuries-old olive trees and tradition
Our olive trees, some of which date back centuries, are silent witnesses of our long history and deep connection with the land. Their age and robustness guarantee constant, high-quality production, respecting the natural rhythms of nature.
• Thousand.
A thousand olive trees in the native Tuscan varieties: Moraiolo, Frantoio and Leccino. Yet, although the panorama is full of olive trees, the gaze always stops on one element: that proud olive tree, father of all the others, the only survivor of the famous frost of '85, and which today signs our labels with the drawing of an artist friend.
• Cultivation
Olive groves cultivated dry on ancient walls along the slopes of Monte Lignano: the drainage of the water maintains an ideal soil for the health of the olive tree, positively influencing the quality of the oil.
• Treatment
The olive trees are fed with green manure or certified manure. Wild herbs are chopped and left on the field to enrich the soil and conserve moisture.
• Pruning
Annual pruning guarantees constant production and uniform ripening of the fruits; strengthens the plants and reinvigorates the foliage.
PROCESSING
• Collection
In mid-October, the olives begin to turn veraison (the green olive begins to turn purple). They are harvested with electric facilitators and nets, without damaging the plants, and inside breathable boxes transported to the mill within a few hours to avoid oxidation.
• Crushing
The olives are then stripped of their leaves and washed to remove any residue. The pressing takes place at low temperature with a continuous cycle system: transformation into a dense and homogeneous paste.
• Cold extraction
With malaxing and special centrifuges, the water is separated from the pasta, then the oil must from the pomace, i.e. the residue of peels, stone fragments and pulp. Subsequently, it is filtered to remove further residues and water particles that can cause defects (rancid, mould, acetate) in the extra virgin olive oil.
• Conservation
The raw extra virgin olive oil is stored in stainless steel tanks with inert gas (nitrogen) to maintain flavors and aromas. It is then bottled according to our customers' requests.
SMALL PRODUCTION MADE IN ITALY
Extra virgin olive oil from Azienda Agricola Ca' de Cartocci is an Italian excellence, truly Italian: produced exclusively in Italy, distributed only nationally to date.
PGI Tuscan Oil, Protected Geographical Indication in progress under subspecific organic conversion control body. Italian niche product: small production, only 1500-1600 liters of oil each year