Our bioclimatic mill, located at the heart of the estate, was designed by Manuel Heredia Halcón, built in 2006 and awarded the AEMO prize for Best Mill in Spain in 2008.
Its 60 cm rammed-earth walls and regulated ventilation keep the interior at a constant temperature below 22 °C all year round.
Here we cold-extract our EVOOs using 100% renewable energy from olive pits and our own solar panels.