TYPES OF CULTIVAR: Moraiolo, Frantoio, Leccino and Pendolino.
TECHNICAL NOTES: olives are harvested manually in October. Processing of the olives must take place within 24 hours of picking.
EXTRACTION: continuous cycle method with centrifugation. Cold extraction.
STORAGE: in stainless steel containers at controlled temperatures of 18° C. and under nitrogen.
PRODUCTION: 4000 lt.
NUMBER OF PLANTS: 3300 trees, ages ranging from 30 to100 years.
SOIL TYPES: medium mix with limestone marl.
ALTITUDE: 300-500 mt a.s.l.
EXPOSURE: South-West.
ACIDITY: 0,10%.
FILTRATION: filtered
SENSORY EXAMINATION: medium fruity oil, with fresh green notes that recall olives and grass, with a note of green almonds. In the mouth it is dense, with a bitter and slightly spicy note.
PAIRING SUGGESTION: to be combined with vegetables, soups, legumes and meats.