L'Azienda Agraria Baldeschi
Mappa Fattoria Baldeschi Vernazzano.jpg
A little bit of history

The farm of the Baldeschi family in Tuoro sul Trasimeno, has rather ancient origins deriving from the division of a large latifundium. Currently the Tuoro farm is managed by Matteo Baldeschi, a young farmer, graduated from the agricultural faculty of Florence where he lived until a few years ago before moving to Umbria to closely follow the farm and the farm.

Since I was a child I loved to come here to Vernazzano, the countryside and the company were very different. In June there was the feast of the Tenth to celebrate the harvest of wheat, in September the smell of tobacco that came out of the dryers accompanied my bicycle raids. Then there was the harvest and the production of wine in our cellars (nicknamed by friends "the Torbidaccio del Trasimeno" due to the lack of clarity), and finally the olive harvest which continued until late December.

On time, my father and mother took me to the weekend to enjoy all these moments. And although all the workers looked at me with great respect because I was and am the "son of the Count", I have always preferred to feel one of them, avoiding these appellations.

Unfortunately and fortunately there have been years of profound change in the agricultural world, while once it was enough to "produce" while remaining tied to traditions, now production is no longer sufficient. Now we need production and quality. This is how the company gradually simplified over time, deciding to devote itself above all to the olive sector and the agritourism sector. All the olive groves of the company were recovered and reset with polyconic pot pruning, a job that was possible thanks to specific training courses and that lasted about 4 years.

Currently we are not only looking at keeping old olive plants alive, but we are also thinking about the future, with the creation of new plants including some experimental ones (super-intensive olive grove).

Alla ricerca della qualità...

Per portare qualche esempio su come sia cambiata la tradizione ed il settore olivicolo, un tempo vi erano 20 persone per cogliere tutte le olive dell’azienda e, nonostante il grande numero, la raccolta si dilungava per diverso tempo. Delle volte per le vacanze di Natale ancora i frantoi lavoravano! Le olive venivano portate in frantoio ogni due, tre o quattro giorni in base alle possibilità.

Adesso la raccolta è svolta da un massimo di 8 persone grazie all’ausilio di attrezzatura agevolatrice e le olive vengono direttamente portate in frantoio dove nell’arco di 24 ore vengono lavorate. Non viene più fatto il magazzino delle olive e l’immediata lavorazione di olive sane permette di ottenere un olio fresco, con bassissima acidità e privo di difetti. Un olio extra vergine di oliva.


In search of quality ...

To give some examples of how the tradition and the olive sector has changed, there were once 20 people to collect all the olives of the company and, despite the large number, the collection continued for a long time. Sometimes for the Christmas holidays the mills still worked! The olives were brought to the mill every two, three or four days according to the possibilities.

Now the collection is carried out by a maximum of 8 people thanks to the aid of facilitating equipment and the olives are brought directly to the mill where they are processed within 24 hours. The warehouse of olives is no longer made and the immediate processing of healthy olives allows to obtain a fresh oil, with very low acidity and without defects. An extra virgin olive oil.

Finally, the oil produced daily is brought back to the company premises. After a further filtering operation, which increases its shelf life over time, it is placed in stainless steel containers in a room with controlled temperature and then packaged.

The search for quality does not stop in the field, therefore, continues in the choice of the right crusher and continues in the conservation and packaging.

Even in packaging, the effort to improve is constant. We went from simple cans, where unfiltered oil was put, to the baginbox where we only put filtered oil. The bottles have become dark and with anti-topping caps, not to hide what is inside from view, but simply to hide the oil from the light which reduces storage times.

But the road to quality is still long and this awareness is another strong point because it allows us to continuously improve ourselves.

Our commitment is therefore the guarantee of our oil. That's why we love direct selling. Because whoever buys from us knows and must know that he is buying a quality product.

Matteo Baldeschi