The climatic conditions and exquisite soil quality for olive growing in the region have always been a seal of approval for their best olive oils. The proximity to the sea (about 20 kilometers) results in a more balanced climate than the more southern regions with their large temperature ranges. The powerful sun during the day, the wind from the sea with a touch of humidity and the gentle altitude of 270 meters allow four varieties of quality olive trees to flourish on the grounds of the “Villa Santo Stefano” winery. The professional tree pruning technique also gives the ripening olives plenty of light and air for their perfect development. In order to determine the optimal time for olive harvesting, the degree of ripeness of the four varieties at the time of harvest is checked daily. It is not only the total fatty acid value that is decisive for the decision to start harvesting. However, in order to ensure a very low value in principle, the harvest is started early, which reduces the volume of the crop by about 30 percent. At this time the olives have not yet stored the maximum amount of water, so their extract is also much more aromatic. Class instead of mass! Harvesting is done manually and selected, because the four varieties have different optimal ripening stages. Within hours, the olives are then cold-pressed in a state-of-the-art stainless steel press and stored by type under oxygen exclusion until the cuvée is composed. Further storage is also carried out in the absence of oxygen. This is ensured by a piping system that connects the oil containers and is filled with a special gas mixture. Oxygen-free storage prevents the aging process of olive oil. Green-gold essence is filled only in bottles immediately before delivery. In this way, the oil remains at exactly the same level of freshness and quality as when it was pressed, so its exquisite taste remains unchanged for months. This care, yes, attention to detail and tremendous expertise has had an impact in recent years! Year after year, the “Olio di Lucca” goes through the strict inspection of the authorities for the “DOP Lucca” seal of approval – and is one of the few oils that receive it without exception. There is also no shortage of awards in its short history. For example, “Olio di Lucca – Villa Santo Stefano” has already been awarded several times in blind tastings as one of the best oils on the entire Tuscan coast.

It all started in 2001, when Wolfgang Reitzle bought the “Villa Bertolli,” located in Lucchesia, along with some olive groves and a vineyard of about one hectare.

Following the Bertolli family’s sale of its namesake brand to Unilever, Messrs. Reitzle and Ruge renamed the villa in honor of the picturesque ninth-century parish church located nearby. Thus “Villa Santo Stefano” was born.

At present, the company produces about 30,000 bottles of red and white wine as well as 2,500 liters of extra virgin olive oil in its 11 hectares of land.