Le cinque aquile,
The harvest is realized during november, using traditional machineries and techniques that guarantee the perfect wholeness of the tree.
Cinque aquile is deeply rooted in the traditional ancient “frangitura” (cold pressing in small mills) and works with complete respect for nature, notwithstanding the use of new picking methods.The picked olives are taken within 24hours to the oil mill, cleaned from the leaves, washed and pressed at low temperature/heath, between 20 and 23°, to keep unchanged all the fruit’s qualities.
Our history embraces the whole Tuscany; the farm owners, Arnaldo Cacioli and Lorena Dei, come from two of the most traditional and characteristic areas of Tuscany, the Valdasso valley, near Montalcino and Siena, and the Mugello Florence Mountains.They met each other in the heart of Chianti, among the wonderful landscapes of Siena’s hills and the woods of the Tuscan Apennines, and during their life they always took care of their fields with great passion from the early ’70s. The other family members are now collaborating with them in their great job.