Of the 220 ha Ciacci Piccolomini estate, 40 ha is planted to olive trees, Frantoio, Leccino, Moraiolo and Olivastra. Sustainable farming practices, such as limited use of only organic fertilizers, periodical pruning and manual harvest help to obtain healthy fruit. Olives in the very early stages of ripening are harvested in the middle of October and pressed within hours of picking. The olive oil is obtained in a cold press. The yield is low, producing on average 12 kg of oil from 100 kg of olives. After pressing, the olive oil is decanted for 30 days and stored without filtration in stainless steel vats for 30 days.