Our cooperative is committed to promoting the agricultural excellence of the Levanto Valley, producing genuine and sustainable food that reflects the tradition, biodiversity, and authenticity of our region.
About Us
Our cooperative was founded in Levanto in 1978 with the aim of counteracting the progressive abandonment of agriculture in the area during the second half of the 20th century.
It is made up of 200 members, about half of whom contribute grapes, olives, citrus fruits, and honey.
We operate in the municipalities of the Riviera di Levante (Levanto, Bonassola, Framura, Deiva Marina) adjacent to the "Cinque Terre National Park" in the wine and olive oil sector, producing D.O.C. Colline di Levanto wine, both white and red, a recognition obtained in August 1995, extra virgin olive oil and D.O.P Riviera Ligure - Riviera di Levante, made from native Razzòla variety olives, and typical products.
Levanto Valley Farmers' Cooperative
Our Methods
Our wine is born from the combination of traditional methods and modern winemaking techniques.
It is the result of processing different types of grapes, as a blend or single varietal:
• Albarola, Vermentino and Bosco for white wines
• Sangiovese, Merlot, Ciliegiolo and Syrah for red wines
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Our olives
The oil is mainly obtained from Razzòla olives, a variety typical of the Ligurian Levante area.
We have a modern olive oil mill suitable for contract processing and organic oil production, where the oil is mechanically extracted through cold pressing.
The brine-cured olives with aromatic herbs and the orange and lemon jams are prepared following expert traditional recipes.
Our grappas are made from our pomace, and the limoncino is made from lemons supplied by our members.
Our honeys are supplied by local beekeepers and are representative of the biodiversity that distinguishes our region.
The production of passito wine and D.O.P. extra virgin olive oil is limited in quantity but excellent in quality. In particular, passito wines follow an ancient tradition: the finest bunches are carefully selected and hand-picked, then left to dry on racks for about two months before pressing.
The D.O.P. "Riviera Ligure - Riviera di Levante" olive oil, on the other hand, is obtained from olives from selected olive groves, and meets precise quality characteristics, both in terms of physical-chemical properties and organoleptic qualities.