Olio Extravergine di Oliva


PRODUCTION AREA: Castelnuovo Abate

VARIETY: Frantoio, Moraiolo, Leccino, Olivastra

HARVEST SYSTEM: harvested by hand

HARVEST PERIOD: during the first fifteen days of November

EXTRACTION SYSTEM: cold extraction in a modern continuous system

ORGANOLEPTIC CHARACTERISTICS:

in the nose fruity, fresh, herbaceous and persistent with an artichoke’s aroma. Large and persistent flavor with hints of artichoke and, in lower intensity, of tomato and celery. Light tinge of bitter spicy.