Directly from the hills around Pienza
An oil with the taste of tradition
Pienza, a UNESCO World Heritage Site, is a land suitable for the cultivation of olive trees. Since the first half of the 19th century, the Fregoli farm has been working with love and dedication on the cultivation of the olive trees in order to offer you a top quality product.
The Olive Oil Mill and the Farm
In the hearth of one of the most beautiful areas of Italy, characterized by a hilly landscape and awarded as UNESCO World Heritage Site, the village of Pienza is the place where the Fregoli Farm was founded in the mid-nineteenth century. At that time, the milling was carried out by machinery operated by pack animals, rustic millstones were used for olives pressing and the olive oil extraction happened over time. The Farm, with its 400 ha (988 ac) of cultivated land, is one of the oldest and largest farms in the whole Orcia Valley.
Nowadays, a lot has changed. The evolution of machinery and technology allowed to refine techniques, but without loosing the link to tradition, thus allowing to create an extra virgin olive oil which is the perfect combination of tradition and technology – for both the producer and the consumer.
FROM THE OLIVE TO THE BOTTLE
The BIO Extra Virgin Olive Oil
We are a historic company in the Val d'Orcia and therefore attentive to all aspects, thus the choice of organic farming was born, a type of sustainable agriculture, which exploits the natural fertility of the soil, favoring it with limited interventions, wants to promote plant biodiversity of olives excludes the use of synthetic products and genetically modified organisms (GMOs). The unique pedo-climatic setting in the world, only in Pienza there are two "UNESCO World Heritage Centers", the varietal types, the cultivation and harvesting system, as well as the milling in the "Frantoio Fregoli" owned, equipped with the latest machinery generation "Pieralisi", the "cold processing" with Protoreactor allows to reduce processing times to obtain a product of high quality and distinct typicality, excellent chemical-physical characteristics (low acidity, number of polyphenols, etc.), and those organoleptic properties defined by the sensory analysis that determines the aroma, smell, taste and absence of defects.
The goal is to guarantee the consumer the authenticity and identification of the product which must be distinguished as subject to the control regime, from the production phase to that of marketing in accordance with the specification relating to the organic production method.
Pod. San Lorenzo
+39 0578 754127