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Olio Extra Vergine d'Oliva Biologico

Olive variety

selected blends from the olive-groves of the estate: Larcianesi, Leccio, Frantoio, Pendolino and Moraiolo

Harvest method

by hand, in small crates.

Harvest period

End of October. 

Crushing

the olives are crushed within 24 hours from the harvest and then worked in a closed circuit before being bottled

Filtration:

the oil is immediately filtered by gravity.

Medium production per year

about 3.000 bottles of 0,75 lt.

Accompaniments

seafood salads, fish dishes both raw and baked in foil. Excellent if used raw on a slice of bread or coupled to the typical Tuscan soups.