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Step behind the press at Frantoio di Montalcino to see how award‑winning extra virgin olive oil is made and learn tasting techniques that sharpen your palate. Small-group tours include a hands‑on look at production and a guided tasting paired with warm bread.
Step behind the press at Frantoio di Montalcino to see how award‑winning extra virgin olive oil is made and learn tasting techniques that sharpen your palate. Small-group tours include a hands‑on look at production and a guided tasting paired with warm bread.
The tour begins in a warm courtyard where silver-green leaves catch the sun and the scent of crushed olives hangs in the air. Guests move from orchard to press, guided through low stone walls and stainless-steel tanks as an expert explains how a single harvest window can define an oil’s character.
Verified experiences and guided adventures in the surrounding area.
Operated by Frantoio Di Montalcino · Montalcino, Tuscany
The tour begins in a warm courtyard where silver-green leaves catch the sun and the scent of crushed olives hangs in the air. Guests move from orchard to press, guided through low stone walls and stainless-steel tanks as an expert explains how a single harvest window can define an oil’s character.
Montalcino’s hills are shaped by Pliocene sediments and rivers that left rolling ridgelines ideal for olive varieties adapted to stony soils. Frantoio di Montalcino blends old-world pressing methods with modern cold‑extraction, a process that helped its Brunera line win international gold medals. The region’s food culture prizes balance — intense olive oil used sparingly to amplify breads, soups, and the local pecorino.
The tasting is practical and sensory: sip, swirl, and learn to detect green apple, artichoke, peppery finish and the telltale throat‑tingle of fresh polyphenols. Hosts demonstrate storage, pairing and cooking tips so visitors can use award‑winning oil at home.
Practical guidance: tours run about 90 minutes and are limited to small groups — book ahead, especially during harvest (Oct–Nov). Comfortable walking shoes are recommended; surfaces include earthen paths and mill floors. Photography is welcome but follow staff directions around equipment. For travellers staying in Montalcino, aim for a late‑morning slot to combine the visit with a winery lunch. The experience is wheelchair accessible and family-friendly, but bring a light layer for breezy hilltop weather and a reusable bag if you plan to buy bottles to take home.
The guided visit and tasting last approximately 90 minutes.
Yes — bottles from Frantoio di Montalcino, including their Brunera line, are available for purchase after the tasting.
Yes — the frantoio reports wheelchair-accessible surfaces and transportation options; staff can assist as needed.
The tour is family-friendly; infants may sit on laps and strollers are accommodated.
Frantoio Di Montalcino operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.
The tour begins in a warm courtyard where silver-green leaves catch the sun and the scent of crushed olives hangs in the air. Guests move from orchard to press, guided through low stone walls and stainless-steel tanks as an expert explains how a single harvest window can define an oil’s character.
The tour begins in a warm courtyard where silver-green leaves catch the sun and the scent of crushed olives hangs in the air. Guests move from orchard to press, guided through low stone walls and stainless-steel tanks as an expert explains how a single harvest window can define an oil’s character.
Montalcino’s hills are shaped by Pliocene sediments and rivers that left rolling ridgelines ideal for olive varieties adapted to stony soils. Frantoio di Montalcino blends old-world pressing methods with modern cold‑extraction, a process that helped its Brunera line win international gold medals. The region’s food culture prizes balance — intense olive oil used sparingly to amplify breads, soups, and the local pecorino.
The tasting is practical and sensory: sip, swirl, and learn to detect green apple, artichoke, peppery finish and the telltale throat‑tingle of fresh polyphenols. Hosts demonstrate storage, pairing and cooking tips so visitors can use award‑winning oil at home.
Practical guidance: tours run about 90 minutes and are limited to small groups — book ahead, especially during harvest (Oct–Nov). Comfortable walking shoes are recommended; surfaces include earthen paths and mill floors. Photography is welcome but follow staff directions around equipment. For travellers staying in Montalcino, aim for a late‑morning slot to combine the visit with a winery lunch. The experience is wheelchair accessible and family-friendly, but bring a light layer for breezy hilltop weather and a reusable bag if you plan to buy bottles to take home.