The first six hours decide everything.
From cool fruit at first light to dark glass before the day is over: the entire press, without shortcuts.
01
Pick green, pick by hand
Mid-October, when the Memecik is still green and peppery. Hand combs into shallow crates, never sacks, never bruised.
02
Crush within six hours
Leaf-blown, washed, and hammer-crushed the same day. Malaxation stays slow and cool, under 27°C, always.
03
Separate, settle, rack
Two-phase separation, then weeks of quiet settling in stainless steel. Racked off the lees, never filtered harshly.
04
Bottle dark, stamp the date
Dark glass, harvest date on every label, batch numbers you can trace to the terrace. Fresh oil, honestly dated.
The year in the grove.
Winter
Rest & prune
Dec
Rest
Jan
Rest
Feb
Prune
Spring
Shoots & flower
Mar
New shoots
Apr
Grove walks
May
Flower
Summer
Fruit & patience
Jun
Fruit set
Jul
Dry summer
Aug
Watch
Autumn
Harvest & press
Sep
Ripening
Oct
Pick & press
Nov
Taste