approx. 1 hectare - approx. 400 plants. Height: from 350 to 380 mt.
Southern exposure.

VARIETY: typical Tuscan - Frantoio, Leccino and Moraiolo

YIELD: between 0.5 - 1.0 liter per plant.

HARVEST: traditional - exclusively manual towards the second half of November.

PRESSING: the olives are processed within 24 hours of harvesting. Pressing and extraction with traditional method at a temperature below 28°C in a continuous cycle.

TASTING NOTES: we obtain a Borratella Extra Virgin Olive Oil with an intense and clear green color. Typical aroma for the cultivars produced: fruity, spicy, with a herbaceous aftertaste and notes of aromatic herbs and almond. Very delicate in the mouth with slightly fruity hints, well-balanced acidity, spicy in the finish.

FORMAT: 500 ml - in limited quantities.