The farm consists of an ancient part dating back to 1800, and the other settled around the 70s. It was once a farmhouse where sharecropping was practiced. Six families lived in the property, in total 30 people all engaged in the cultivation of the 5 hectares of land owned by Grazi family and in the Chianina cows rearing, the typical breed of the area. The ancient dung-heap is still intact such as the the pigsty and the tobacco stove: here tobacco leaves harvested in nearby plantations, were dried.
The olive grove goes back to 100 years ago and was created from these farm families who lived in Capacciola until 1985.
The renovations to create the farm began in 2008 from an idea of Daniele Grazi, and led to the official opening of the farmhouse in January 2017.
Extra virgin olive oil from Podere La Capacciola is obtained from the pressing of the five local olive cultivars Moraiolo, Frantoio, Leccino and Correggiolo. The oil is harvested between late October and November and immediately pressed: thus the extra virgin olive oil from Podere La Ca-pacciola,is fruity and characterized by a slight taste of artichoke and almond. Spicy and slightly bit-ter, its lingering aftertaste fades with time. The color is golden yellow with evident green chromatic notes. The yield of the 500 plants varies from year to year based on the climatic season.
Our oil goes perfectly with all dishes from meat to fish and vegetables. It is recommended to dress the main Tuscan delicacies. In the farm you can taste it on the Tuscan bread, the traditional Fettunt, and buy the bottles.