Extravirgin Olive Oil

Extravirgin Olive Oil

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Features

Olio Extravergine di Oliva: 40% Leccino, 30% Frantoiano, 30% Moraiolo. Manual harvest, planting density promiscuous, squeeze to cold within 24 hours from the harvest. Method of continuous crushing, natural settling. Period of harvest: october/november. Color green intense with light yellow tones. Yielded intense, prickly and fresh, with notes of green. Slightly aggressive and pleasantly bitter, with pleasant aromas yielded in the aftertaste.