- From the 9th to the 12nd of April we'll exhibit in VINITALY -Verona (Italy)-Hall 9, Stand C13--


EXTRA-VIRGIN OIL VILLANOVIANA is obtained by harvesting olives directly from the tree at the right ripeness. Olive trees are of frantoio and moraiolo cultivars, and are grown with care and respect forsoil’s nature. Mild climate, modern harvest and extraction techniques that allow for smaller waiting times and mechanical malaxation guarantees a fresh and fragrant oil, with the typical taste and scent of freshly pressed olives. After press, the EXTRA-VIRGIN OIL VILLANOVIANA is bottled, packaged and stored in a climatized environment. All processing, from pressing to bottling, happens under the direction of our qualified personnel, guaranteeing a proper production process and achieving true Tuscan extra-virgin oil, certified as per UNI EN ISO 9001:2008 standard.

olio extravergine olio extravergine

olio extravergine

aceto balsamico


We are Tuscan FOR choice but with roots in Emilia Romagna so we have always appreciated our homeland’s traditions and, in order to transmit the ancient knowledge and flavours of Modena, our city, we offer you the ACETO BALSAMICO DI MODENA IGP VILLANOVIANA, the dressing known worldwide for its unmistakable, unique aroma, obtained from grape must supplemented with vinegar aged at least 10 years and wine vinegar. ACETO BALSAMICO DI MODENA IGP VILLANOVIANA is produced through slow surface acidification or slow acidification with wood chippings, using selected bacterial colonies, followed by refining. Acidification and refining take place in valuable wood containers, such as oak, durmast, chestnut, mulberry, juniper, aged in their original area between Modena and Reggio Emilia and manufactured in wineries.