Typical of the Vestina hills around Loreto Aprutino, Dritta is a traditional Abruzzese cultivar that has grown within this landscape for generations. Many of our trees are over one hundred years old, defined by soil, exposure, and long familiarity with place rather than by yield-driven design.

We harvest by hand, moving attentively through the groves in small groups. Decisions are made tree by tree, guided by ripeness, weather, and ground conditions. The harvest is a collective moment, honoring the collective nature of this practice.

Within hours of picking, olives are pressed at a net-zero emissions mill in Pianella, chosen to extend our approach beyond the field. Milling happens cold, without interventions, letting oil express the season, not a standard product.

We bottle in small batches to stay close to the oil as it develops. Dritta produces an oil with a clear profile: fresh green pepperiness, a rounded body, and a persistent bright finish. It reflects the balance we aim for in the field, a balance between something forte e gentile.