Early harvest in November, strictly manual, in crates weighing a maximum of 18 kg, no more than three days between harvesting and continuous cold pressing: these are the rules, strictly observed, at Tenuta di Valgiano. Thus, the farm's 3,000 olive trees produce a low-acidity oil with a characteristic pungent flavour, fruity on the palate, but with delicate, almost floral notes. An oil to drink with great harmony. At Tenuta di Valgiano, centuries of experience have also led to the selection of the best varieties for producing a gentle and intense oil: 80% Frantoio, to which is added a spice of ancient varieties, almost on the verge of extinction, which characterise the oil with unique aromatic notes of thistle and artichoke. Lucchese oil is the only one in the world mentioned in the Oxford Dictionary, which defines it as “Lucca oil, superior quality of olive oil”.