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Italian Dining Diamonds

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Tenuta di Carma

This company was founded in the early 90s when, Giulio Figarolo Gropello, buy some tens of olive trees of Leccino cultivar in Civita di Bagnoregio, charming and wild place in the province of Viterbo characterized by volcanic soil.
In the year 2000, were purchased other 1600 plants of Leccino, a very vigorous cultivar but abandoned over the years for its low productivity; but he high quality of the product and its low acidity (0.16%) have never deterred the property to change his aim, seeing in the Leccino a strength to differentiate itselfe in the production landscape.
Few years ago, the alliance with Podernuovo a Palazzone, the new winery by Giovanni Bulgari, added value and impetus to the project, adding other olive groves, including one in Umbria and another one in Tuscany.
The main objective is to control the supply chain and support the biological method and the environmental sustainability.
The mill is part of the estate of Tenuta di Carma and is oversized for domestic production that is very limited, but this allows to maintain an extremely high level of quality because the processing is done within 24 hours and is carried out in a continuous cycle.
The oils produced by Tenuta di Carma have a strong personality, but not dominant on the dishes. Real jewels, the result of the union of different varieties from different soils and microclimates, but with a common thread of quality and recognizable typicity.

Annual production
40/50 hectoliters

Cultivated hectares

Owned Land

Giulio Figarolo di Gropello, Giovanni Buglari, Gianluca Pizzo

Organic, Biodynamic

Main Products
Extra Virgin Olive Oil Leccino and blends

Biological organic


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