Olio Extravergine di Oliva
Estate olive groves surrounding the winery and close to the vineyards (607m / 250 m above sea level)
Correggiolo, moraiolo, leccino and small percentages of ancient olivastra
The olives are stipped by hand in November and December and pressed in 24/36 hours
The oil is obtained with the most advanced cold extraction techniques in order to maintain the taste profile. It is then stored in stainless steel tanks, at a temperatuire between 13°C and 18°C.
Green color with golden shimmer, fruity, intense and persistent bouquet with hints of artichoke and tomato. The taste is slightly spicy with a bitter note in the finish