The historic Montereggi estate has been a property of the family of the present owner for about four centuries.
Its main product today is extra virgin olive oil; the top quality of this oil is mainly due to the ground and climate of the area; there are about 6000 olive trees of three different types.
From late October to December, olives are picked by hand and pressed within a few hours in the modern private oil mill; the temperature is kept low during the pressing so as to keep the particular fragrance and a very low acidity.
The skin, the kernel and a small quantity of leaves become the so-called “nocciolino di sansa”, a high grade fuel: the remaining part, called “sansa bagnata” (wet olive husk) is taken into the olive groves as a good fertilizer.
On the same day of pressing, the oil is taken to the villa's oil cellar which is ideal for perfect preservation “Montereggi” extra virgin olive oil is sold in cans or bottles on the premises; it can be shipped by courier.