From vineyard to olive grove: harvesting Tonda di Villa, a hidden treasure

Every November, after the wine harvest has been secured in the cellar, work moves to the olive groves of Villa di Villa. Vines and olive trees have coexisted for centuries in this part of the Conegliano Valdobbiadene hills.

The native Tonda di Villa cultivar is adapted to Cordignano's climate and soil. Its olives are gathered exclusively by hand to protect the fruit, preserve low acidity and retain their sensory properties. They are then taken promptly to the mill for cold extraction, a process intended to conserve vitamins, polyphenols and antioxidants.

The resulting limited-production extra-virgin olive oil is deep green, fruity and balanced, with bitter and peppery notes. The 2025 production was prepared for release through the estate shop as an agricultural expression of the biodiversity of the Prosecco hills.