IL CENTENARIO 2026/2027

The land and the variety

Our 400 centuries-old olive trees of the native Correggiolo variety are situated on hills between 100 and 300 meters above sea level. The climate features hot, sometimes dry summers and cold winters with the risk of hard frosts. The soil is clay-loam with the typical yellow sands of the Romagna hills where the groves are located.

Cultivation

The soil is not fertilized; wild grasses and smaller pruning residues are mulched and left in the field to enrich the ground with organic matter and limit soil moisture loss, while larger residues are removed. Irrigation is not practiced. Wood distillate is used exclusively for pest and disease control.

Harvest

To begin the harvest, we assess both the veraison of the drupes (the onset of ripening marked by a color change), which must be in its earliest stages, and the maturity of the pulp—typically occurring in the second half of September. Harvesting is carried out using mechanical harvesters that shake the olives onto nets laid out on the ground.

Immediately afterward, the olives are collected by hand, placed in aerated crates, and transported to the mill every evening.

Processing

Within a few hours of harvesting, the olives are transported to the Il Conventino olive mill in Monteciccardo (PU), approximately 18 kilometers from the groves. The olives are washed and crushed. The resulting paste is malaxed and processed through a 2-phase decanter. The oil is transferred directly to the plate filter, bypassing the centrifuge separator to minimize polyphenol loss.

Storage and packaging

Il Centenario extra virgin olive oil is stored in oxygen-free conditions before being bottled in dark glass or packaged in bag-in-boxes.