Enjoy Tuscany and relax in Antico Frantoio

HOUSE WITH TERRACE, PRIVATE POOL, JACUZZI AND BARBECUE. Unique residence (up to 6 guests), former private XVIII century olive-mill conservatively restored in a confortable, stylish home, equipped by all modern appliances. Relax in private swimming pool or in the panoramic terrace. The medieval village of Orciatico is a place strategic for visiting the art-towns of the Tuscany, Volterra, SanGimignano, Pisa, Siena, Florence and beaches of Tyrrenian sea. Nearby "Teatro del Silenzio" of A.Bocelli. The space The ground-floor living room is an extrardinary interior with the preserved millstone and woodpress of antique oil mill, dining space and fireplace. The first floor living room ( two bed-divan, TV, Nespresso machine) and double bed and twin bed rooms are finely and carefully furnished. Two bathrooms. Washing machine. Kitchen with dishwasher and oven. In the garden, patio for dining and barbecue, swimming pool, Jacuzzi bubble bath hot tubes and panoramic terrasse with gazebo. From 3rd June to 29th September the house can be rented as a minimum for one week starting from Saturday. Other periods minimum four days and check-in in any days. Private heating € 23/night, air conditioning € 15/night (both on guest demand). Temporary parking aside the house, free long parkings at 100 meters. Guest access All the house and garden, including swimming pool, are at complete disposal of the guests. Full privacy. Other things to note In the ground-floor living room, a guide to the house and recommendations for a delightful stay are available for the guest. In the Old Oil Mill, the Gualandi family pressed olives, harvested from their own olive groves, from the 18th century until the early 20th century, when technological development made this type of processing, based on animal and human energy, obsolete. The Vecchio Frantoio still preserves the tub with "molazza" (the large circular stone) and the screw press (in wood), also called "strettoia", in the living-dining room on the ground floor. The environment has been reconstituted according to tradition with stone walls and terracotta bricks, ceiling with wooden beams and joists and terracotta floor. The olives were distributed in the tank, where they were crushed by the "molazza", which turned slowly, moved by the force of a draft animal, in this case a donkey. The olives, reduced to a dense and fragrant paste, were transferred onto interwoven vegetable discs called "fiscoli". The "fiscoli" were loaded onto the press stacked on top of each other. By turning the lever of the arm press, the "fiscoli" were pressed until a liquid was extracted, a mixture of oil and vegetation water, which was collected in an underlying container, usually like this copper one. The separation of the oil from the water took place by decantation, the lighter oil rose to the surface and was transferred to terracotta jars for storage. The residues of the pressing, called "sansa" (pomace), were collected in the tank below, called "inferno" (hell). This cold and mechanical processing gave a low yield (no more than 10%) but a high quality extra virgin olive oil. To this day, extra virgin olive oil is produced from the same olive groves, which, if you are our guests, you will have the opportunity to taste. Registration Details IT050016C2BR7UZ78Z