The Tenuta di Montechiaro, in the heart of Tuscany, overlooks the ancient town of Siena. The estate has been producing olives since the year 1760. Today, after fifteen generations, 2000 olive trees grow at Montechiaro; the most profused variety is the Coreggiolo, which renders a very sweet, creamy and buttery olive oil. Other varieties include Leccino, Felciaio and Moraiolo which lend the balance that creates the full-bodied flavor of the best Tuscan extra virgin olive oils. These olives are harvested by hand between the months of November and December when they are still slighly inder-ripe. The olives are immediately pressed in a modern "Frantoio" (olive mill).