Mancianti

Mancianti


There, in 1952, I began to press the olives, which I still select today, in particularly suitable olive groves.

Since then, I have devoted the utmost care to the ripening, harvesting and selection of the olives, paying great attention to the different microclimates which, as few people know, have a decisive influence on the quality of the oil.

In San Feliciano, with the traditional cold milling in small separate batches, were born: in 1976 the SAN FELICIANO, in 1979 the MONTE DEL LAGO, in 1983 the AFFIORATO, in 1997 the ZIRAIA in 1999 the UMBRIA DOP, and after 2002 the monocultivar FRANTOIO and DOLCE AGOGIA.
In the green, magical Umbria, the hills of Trasimeno are the cradle of superior products that have played a decisive role in the revival of extra virgin olive oil, all over the world. I am proud to see that today, our products are presented in the best wine shops, are sold in the most refined gastronomies and are offered in the most prestigious restaurants in Italy and around the world to reach the most demanding customers and the most attentive consumers. we wanted, in a very simplified way, indicate the various steps that lead from the olives to that magnificent product of nature and the sun that is the Oil Mill, as we work at least here, in San Feliciano.

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