Classification
Extra Virgin Olive Oil
Cultivar
Moraiolo, Leccino and Frantoio from organic agriculture
Cultivated area
20 hectars with about 3.000 plants
Production area
The hills near Certaldo, Florence - Tuscany
Time of picking
In the month of October and early November, directly from the tree through “brucatura” that is manual picking of the olives
Production method
Cold pressing of the olives within 12 hours from the harvest in a certified Oil mill for the transformation of organic olives
Storage
In steel tanks
Tasting notes
Green intense and brilliant color with notes of gold yellow during the ageing, fresh olive and almond notes together with green leaf; middle fruit taste with a pleasant and delicate spicy sensation
Acidity
between 0,1% – 0,3%
Food pairing
Ideal to enhance the flavor of raw and roasted meat, boiled legumes and of all the plates with an intense character.
Organic certification.