Torre Piantarosa
Luxury Farmhouse
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Torre Piantarosa produces extra virgin olive oil from Agogia, Leccino, Moraiolo and Frantoio varieties, harvested early to obtain a green oil rich in polyphenols. The wines produced include Syrah, Merlot, Cabernet Sauvignon and Sangiovese, with unique characteristics due to the soils rich in mineral substances. In addition, the company produces organic soft wheat processed into flour, legumes such as lentils and chickpeas, and a variety of seasonal vegetables, all used in the farm’s traditional dishes and available for purchase on site.
OIL PRODUCTION
Extra Virgin Olive Oil (EVO) produced from a mix of Agogia, Leccino, Moraiolo and Frantoio olive varieties. The olives are harvested in advance of the ripening period to obtain a green oil rich in polyphenols which, in addition to having notable health benefits, gives the dishes, to which it is added raw, a particular aroma and flavour.
VEGETABLE PRODUCTION
They are seasonally produced in our garden always using the “organic” method and consist of: tomatoes, aubergines, courgettes, cucumbers, green beans, various salads, spinach, turnip greens, cabbage, etc.
LEGUMES PRODUCTION
The small Castelluccio lentil stands out, known for its particular flavor that goes well with extra virgin olive oil. Chickpea variety Sultano with small seed and practically almost no peel to avoid possible inconvenience to consumers. With chickpea we also produce flour, excellent for the preparation of the “CECINA” of the Tuscan tradition, but which also finds original and tasty variations in Umbria. Beans (Borlotto and Cannellino varieties) which are well suited for the preparation of various dishes and which form, together with other legumes, the basis for a diet rich in vegetable proteins.
SOFT WHEAT PRODUCTION
which is transformed into flour with a modern PARTISANI company “stone” mill. The flours produced are TYPE1 and Type2 and wholemeal flour. All flours retain the “wheat germ” which, as is known, is rich in important nutritional principles fundamental for a healthy and balanced diet.
WINE PRODUCTION
The cultivars, all red, are represented by: SYRAH, MERLOT, CABERNET SAUVIGNON and SANGIOVESE. Syrah is grown in land attributable to Galestro (it is a name that in geology indicates a clayey shale that easily divides into prismatic solids due to the alternation of hot and cold and wet and dry); the soil, not rich in nutrients, manages to express the maximum characteristics of the vine. The grapes, very rich in coloring substances and polyphenols, give the wine, aged in the bottle, particular organoleptic qualities. The other vines benefit from a soil with very remote volcanic influences, not found in other areas of Umbria, produced over three million years ago by the San Venanzo group of volcanoes. The soil contains gray pozzolan and a very heavy and visible “volcanic bomb” was also recently found in the company. The volcanic influences, even if remote, manage to make the vines express, in addition to a high sugar level, a significant content of aromas in the grapes which, when transformed into wine, give it a pleasant minerality.