The date 1639, carved in stone at the entrance to the mill, of the estate belonging to the heirs of Andrea Gradassi, shows that production of olive oil is a time-honored activity on the property. 

The mill stands on the slope of a hill covered with olive trees growing on terraces holding carth brought up from lower ground and supported by old dry-stone walls. The terraces overlook the springs tat feed the Clitunno River in Umbria. 

The area has a climate described as Apennine in character, with cold winters and hot, dry summers. Over the centuries, microclinatic influences have led to the development of a variety of olives. Muraiolo which is particularly adapted to the environment. 

That olive accounts for 90% of the extra virgin oil produced by the estate, with Frantoiano supplying the remainder. 

The estate shuns synthetic anti-parasite treatments and follows the advice of agricultural experts in assuring a wholesome oil of the finest quality. 

The olives are piked by hand and cold-pressed in ultramodern facilities that allow use of the Sinolea (drip) system, wich prevents any loss of the premium characteristics of the oil. 

The level of acidity goes from 0,2% to 0,5%,  well below the permitted 1%. 

The color is emerald green with golden reflections and the flavor is delicately bitter. 

The estate is associated with the CO.RE.OL consortiun which guarantees the quality of Umbrian extra virgin olive oils.