VARIETY: Frantoio, Moraiolo, Leccino, Pendolino and some centuries-old Olivastra Seggianese trees.
HARVEST: Between October and November, exclusively by hand.
Cold pressing in a continuous system within 24 hours of harvest.
In stainless steel tanks away from light and heat.
After filtering by gravity on a cotton filter.
Colour: concentrated green.
Bouquet: fruity intense suggesting olives, artichokes and almonds.
Taste: fruity, moderately spicy with rennet apples and a slightly bitter flavour; with natural ageing it “softens” and becomes more rounded.
Food pairings: uncooked on bruschetta, green salad and vegetable soup. It is also excellent for cooking and frying food, because it withstands heat better than any other oil and undergoes less changes.
AVAILABLE CAPACITIES: 0,500 - 0,750 - 3,000 - 5,000 l