A territory increasingly characterized by the constant qualitative growth of its products. This has been the trend in Sardinia for over a decade: focusing entirely on enhancing native varieties through a production process that pays ever more attention to quality.
The Sardinian varieties
This journey involves the enhancement of regional cultivars, respect for the land where the olive trees are born and grow, modernization of oil mills, promotion of origin denominations, and attention to both national and international markets without ever losing touch with internal consumption. Among the many varieties, the queen remains Bosana, a cultivar widespread throughout the region, but there are others such as Nera di Villacidro, Semidana, Tonda di Cagliari, Nera di Gonnos, Nera di Oliena, Sassarese, and Pitz’e Carroga. For years now, producers have focused on protecting and enhancing this varietal heritage, often with surprising results.
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