Sunset on the Sonnino hills, Colle Bagnoli olive groves

Our Soul

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The cultivar

A proud and generous cultivar

At the heart of Colle Bagnoli's world is a proud and generous cultivar: the Itrana.
It's not just an olive; it's the very essence of a territory.

The character

An olive that stands out from afar

It grows where limestone meets the Tyrrhenian breeze, and it is on that border that it finds its character. You can recognise it from afar: a yellow-green colour with golden reflections, a scent reminiscent of fresh grass, green tomato, artichoke. But it is on the palate that it truly reveals itself: sweet on the opening, then a delicate bitterness and a spiciness that arrives politely, never intrusive. A precise identity, one that cannot be confused with any other.

The method

How our oil is born

From tree to bottle, four essential steps, each personally overseen and documented for maximum traceability.

Care that goes unseen

Before every stage, there's one thing that never ends: care. The olive grove isn't visited in October; it's lived in all year round. There's grass to cut when spring grows too fast, pruning in winter that determines how much light will reach the branches, and copper treatment that protects the fruit from flies without over-stressing the plant.

These are actions that no one sees and that don't end up on the label, but it's where the next year's oil is decided. An olive tree returns exactly the attention it has received: no more, no less.

01

We harvest by hand

In October, at the point of perfect ripeness. It is harvested when the green gives way to the hues of time: not too early, not a day too late. It is a narrow window, which changes every year and can only be recognized by being among the trees. To bring a drizzle of this oil to the table means to savor the stone of the mountains, the breeze of the Tyrrhenian Sea, and the patience of a tree that knows how to wait for the right moment to give its best.

02

Extraction, an act of respect

Extracting this oil is not just a technique; it's an act of respect. It means unleashing the purest identity of the fruit. Pouring Colle Bagnoli EVOO onto your table doesn't just mean seasoning a dish; it means sharing a story of authenticity and passion.

03

Storage, the time of rest

Once milling is complete, the oil does not go into bottles: it goes to rest. It stays in the dark, in stainless steel, away from light and oxygen, its two silent enemies. Each batch keeps its name and number, because we know from which part of the olive grove it comes and we don't want to lose sight of it. This is the time when nothing visible happens, and that is precisely why it is needed.

04

Bottling, the final act

The last step is also the one that takes the longest. Bottling only happens when the oil has found its balance, not when it would be convenient to have it ready. Then the bottle is sealed, and what was a year of work becomes an object that someone will bring to the table without knowing how many sunrises are contained within. And we are fine with that: our work ends where yours begins.

In sintesi

L'Itrana, in poche parole

Monocultivar Itrana Agro Pontino, Sonnino Raccolta a mano

Territorio

Colline calcaree dell'Agro Pontino Clima mediterraneo, vicinanza al Tirreno

Profilo sensoriale

Colore giallo-verde con riflessi dorati Al naso: erba fresca, pomodoro verde, carciofo, mandorla Al gusto: dolce in ingresso, amaro delicato, piccante equilibrato

Raccolta e lavorazione

Raccolta a mano, ottobre-novembre Molitura entro poche ore dalla raccolta Estrazione a freddo

Le nostre linee

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Qualità verificabile

Oltre 400 mg/kg di polifenoli (soglia EFSA) Acidità libera inferiore allo 0,4% (soglia extravergine 0,8%)

Tracciabilità

Ogni lotto separato, numerato e documentato