The Fattoria di Altomena, 20 km southeast of Florence, is located in the hills overlooking the confluence of the Arno and Sieve rivers. The altitude - approximately 300 metres above sea level - the slight slope and soil type, the exposure and the area's microclimate all provide the ideal conditions for the cultivation of olive trees.
Altomena cultivates its soil according to the dictates of organic farming, and its extra virgin olive oil is certified by the authorized inspection bodies. However, since the harsher climate in the area gives natural protection from parasites, not even methods permitted in organic farming are used. The olives are picked manually fairly early in the season and pressed immediately, to preserve the oil's intensely fruity aromas and its fresh, pleasantly spicy taste. In addition to these properties, and thanks to the speed of the various stages of harvesting and processing, Altomena extra virgin olive oil also has a very low degree of acidity (0.2% -0.3%).
Altomena is not only known for the production of oil. In fact, since 1995 the firm has undertaken a programme to gradually improve and subsequently relaunch its Chianti D.O.C.G, D.O.C. and table wines. < br/> Renewed importance is given to various traditional farming practices, and the use of chemical herbicides is eliminated by opting for mechanical grass cutting, thus preparing several years in advance for full conversion to organic production. Further contributing to the quality of the finished wine is the completely manual harvesting, which allows the grapes to be sorted into different quality categories.
Fermentation takes place in stainless steel tanks at a controlled temperature, and the must remains in contact with the skins for around 13 days, with a suitable number of remontage operations.
The duration and containers used for ageing vary according to the type of wine.