Our Company

We bought our farm in 1991, which in some mappings is called “La Cavallina” and in others is “Podere Tramontana,” but for everyone it is La Cavallina.
I fell in love with the place and the location, the sunsets it gives us. The views range from the Padule di Fucecchio to the Monti Pisani, from Montevettolini and Monsummano Alto to the Apuan Alps, from Montecarlo to San Miniato and its Federiciana tower.
This is where we live and where we started our farming experience, coming from different work experiences. We do this out of passion and try to turn our passion into a quality product.

We immediately began our adventure with the management of the olive grove, producing the first oil as early as 1992. The farm will be formally born in 2000.
The awards obtained for our oils increase year by year, repaying our effort and passion put into achieving an ever-improving level of quality.
We also have several fruit trees scattered around the farm (cherry trees, plum trees, peach trees, apricot trees, apple trees, walnut trees, fig trees, medlar trees, rowan trees, jujube trees, strawberry trees…) and a beautiful and very fragrant Mediterranean scrub (rosemary, myrtle, lavender…) surrounding our forest.

We have on our side a 4-hectare hill on Montalbano with one of the best possible exposures: south/southwest, at an altitude of 200 meters above sea level perfect for olive trees. The plants do not suffer from water stagnation. Cool, dry Mistral and Tramontana winds lash our olive trees, creating a perfect climate. In winter, temperatures drop below zero a few times, and the sheet of water in the marsh below us mitigates the climate.
The Tuscan hills do not allow us intensive cultivation; our production costs are nothing like those of lowland cultivation, but while this may be a downside in some ways, it instead gives us an oil with unique organoleptic characteristics.
In summer, our olive trees suffer some drought: this allows the development of important quantities of polyphenols. In fact, the plant, to defend itself from adversity, increases the production of those polyphenols that then have a great importance in the defense of our organism.
At La Cavallina, we try to improve every year, because it is the little things that make the difference in oil (…yeah, we still call it “oil,” and not “EVOO” as is so fashionable now, anyway for us it is just and only Extra Virgin Olive Oil…).

Our olive trees are mostly centuries old, with a few replacements made in recent years.
We have always paid close attention to the environment and the quality of our fruit, and our agronomic practices start from this attention.
On July 20, 2019, we obtained Organic Certification. Since 2015, in fact, we have been doing only Organic treatments.
We do not do calendar treatments but only when they are actually necessary, and even if we use natural products, we try not to “load” the plants too much, otherwise the residues will be found in the oil.
We take care of our plants with a thousand attentions; we do not use herbicides, but cut the grass when it grows; weed control is then done with the green manure technique, which also allows us to fertilize the soil naturally.
In addition, covering with legumes helps to increase soil fertility and stability of the olive grove ecosystem by promoting microbial and enzymatic biodiversity.
The result is oils with higher polyphenol content and protection of the hillside soil from erosion.
When it is time to harvest is not told to us by the calendar, but by the “right” degree of ripeness of the olives, and the right degree of ripeness is always relative to the type of oil we want to obtain.