Classification EXTRA VIRGIN OLIVE OIL - Organic

First year of production: Since 2016 our Extra Virgin Olive Oil is certified organic.

Average number of bottles produced: 2,000-4,000 bottles

Variety Leccino, moraiolo, frantoio.

Average age of the plants: over 30 years

Altitude: 300-450 m.s.l.m.

Soil type: clayey-silty nature with medium presence of skeleton

Harvesting method: manual

Processing Harvested by hand and pressed the same evening at 26-27 ° C

Duration of the harvest: The olives are all harvested in two weeks, the various masses coming from the different pressing are then assembled after a careful tasting. The oil is then bottled after light filtration.

Organoleptic characteristics: Bright green color with bright yellow reflections, fruity aroma and intense and full-bodied flavor, characterized by ample vegetal notes of artichoke and black pepper and aftertaste of almond and species.