Olio di Oliva Extra Vergine

ca. 1 Hectare. ca. 400 olive trees. Altitude: 350 - 380 mt.
Exposure: South.

VARIETIES: Typical Tuscan cultivar: Frantoio, Leccino and Moraiolo.

YIELD: between 0,5 and 1 liter per plant HARVEST: Manual - mid November

PRESSING : the olives are pressed within 24 hours after the harvest.
Pressing and extraction are made in a traditional way at a temperature below 28°C, continuous cycle

TASTING NOTES : we obtain Extra Virgin Olive Oil with a deep green colour and very clear. Typical perfumes of these types of olives: fruity, with an herbal aftertaste and with notes of herbs and almond.
Delicate in the palate with slighty fruity scents , balanced acidity, spicy in the finish.

FORMAT: 500 ml - limited quantity

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