 Varieties: 50% Frantoio - 25% Moraiolo - 5% Morcaio - 20% Leccino
Harvest: hand picked harvest, conserved for up to 36 hours in 10kg containers
Average annual oil yield in kgs: 1000 circa
Pressing: by pounding
Extraction: by centrifugal separation
Preservation method: stainless steel containers Hl 4 or 6 at a constant temperature
Organoleptic analysis: bright intense green colour with soft golden tones.
Very intense perfume of fresh olives with underlying scent of artichokes.
Strong, fruity flavor, mildly spicy soft sweet tones with a pleasurably bitter and persistent aftertaste.
| 
