Abbraccio

SELECTED BY GOURMORI. 

The first extra virgin olive oil "Abbraccio" was born in 2007 thanks to Mirko Rossi who, together with his family, decided to make a dream come true: the production of Olivastra Seggianese directly from the family's olive trees. Love", "passion" and "innovation" are the three constants that accompany Mirko in his campaign activities and in the production of "Abbraccio", an oil that can be known and appreciated on Monte Amiata and all over the world.

The olives are harvested from the beginning of October to the end of November. The harvesting method adds value to the oil. Abbraccio is largely produced using the classic hand-picking method, which is also due to the height and width of the Seggan olive trees; in certain areas they can only be reached by men with traditional wooden ladders. Over the years, the method described above has been supplemented by mechanical techniques, but these are not sufficient to completely graze the highest fronds; for this reason, the classic hand harvest remains the preferred technique. The short waiting time from harvest to pressing and the daily delivery to the oil mill leave the characteristics of the olives unchanged. The product is stored in a dry place in steel containers that protect it from sudden changes in heat, light and smell that could alter the taste.