Tenuta Pennita has been operating at an altitude of 186 meters above sea level, among the sunny hills of Terra del Sole, in the province of Forli’ since 1974. Gianluca Tumidei has followed in the footsteps of his father Edmeo, and since 2002, following some renovations, the production of wine has been added to that of extra virgin olive oil. Having bought a small oil mill, and learning from the advice of friends and experts in the field, Gianluca's passion for vineyards and olive groves has driven him to make the most of the products of his territory;
After meeting Alina, who comes from a family dedicated to olive oil production, Tenuta Pennita started investing in experimentation. The use of indigenous varieties has resulted in monocultivars of the highest quality (two versions of Nostrana di Brisighella and one of Ghiacciola).
Today, production stands at 13000 kilograms per year. Exposure to the sun, proximity to the Adriatic Sea, and a mix of tradition and technology, are the elements that allow Tenuta Pennita to offer its customers cold-pressed extra virgin olive oil, as well as fine wines and grappas;
The oil, in particular, is obtained from centuries-old olive trees and, as far as the production phases are concerned, the mill is entirely made of steel and combined with a continuous cycle "two phase" processing. All operations, from defoliation to extraction, are followed by specialized personnel within the company itself.
The olives are harvested by hand; the product, placed in crates weighing a maximum of 20 kg, undergoes pressing within 6 hours;
If cold pressed oil is one of Tenuta Pennita's excellences, even more sought after is the pitted extra virgin olive oil, a fruity oil characterized by a particular fragrance and a hint of bitterness and pungency; a true rarity in the territory to which it belongs.