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Via Toppello, 5/7 – 06073 Corciano (PG) Loc.Mantignana
Ph: (+39) 335 6170584
casalideltoppello@gmail.com
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Farm


Our vineyards


The farmhouses are completely surrounded by over 8 hectares of our own vineyards, all part of the DOC Colli del Trasimeno and including the Sangiovese (clone grosso), Merlot and Cabernet Sauvignon varieties.
The altitude of 350/400 meters, the southern exposure and the optimal climatic conditions make our vines perfect for the production of red wines suitable for aging that go well with the culinary tradition of our region.


Our wines


Our company has set as its objective the production of high quality wine, making use of the most modern technologies, even though strictly respecting the traditions.
After a careful manual selection of the grapes, coming exclusively from our vines, we proceed to the vinification in 100-hectolitre stainless steel fermenters
Subsequently, after a prolonged maceration on the skins, a slow maturation takes place in 225 liter oak barrels, completed by refining in the bottle for at least 12 months.



 


Our olive groves



Our company has more than 12 hectares of olive groves for a total of over 1600 plants, many of them centuries old, all belonging to the typical cultivars of the Colli del Trasimeno area, such as Leccino, Moraiolo, Frantoio and Dolce Agogia (the names of our apartments).
Our olive groves are strictly organic and the harvest, which begins as early as the first weeks of October in order to collect a fruit with a wider concentration of polyphenols, is still done manually respecting the traditions and preserving secular plants.




Our extra virgin olive oil



Upon arrival at the mill the olives are stored in 20 kg crates, and within 12 hours the processing process begins; they are then defoliated, washed and sent to the oil mill.

After about 30 minutes the real extraction phase begins; the dough is pushed through a pump into the "Decanter", which by means of a centrifugation process separates the solid part, core, dried pulp and peels, from the liquid part, ie water and oil, the so-called "must".

The pressing takes place through a system of steel discs that grind the olives to make them a very fine paste; the pasta goes into a thermal collection tank, where the kneading begins. The kneading is the process of continuous movement of the dough, so as to favor the separation of the oily part from the solid part and to make the pasta reach the ambient temperature of 27 ° C.

The "must" is further processed, with a separation and subsequent centrifugation method to guarantee the elimination of any impurities.
The oil obtained, apparently amber, is actually "noble oil" which has peculiar characteristics: opacity, green leaf color with golden reflections and persistent nuances and its taste is unmistakable, fine and delicately fruity.

This oil is subsequently stored in stainless steel watertight tanks and at the right time bottled in the usual packs that we bring directly to you, our customers ... on your tables all over the world.

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