Olio extravergine di oliva
NOTES
The oil we produce is slightly dense, with a green color and a strong but not intrusive taste. Slightly spicy when young and fresh, it becomes golden in color over time and its taste softens, taking on fruity notes. Fresh herbaceous notes and balsamic scents also stand out on the nose.DENOMINATION
Extra virgin olive oilSuperior category olive oil obtained directly from olives and solely by mechanical processes
LOCATIONS OF VINEYARDS
Loc. Ponticelli, Santa Maria Imbaro, ChietiSOIL TYPE
Limestone clay mix.ALTITUDE
220 m above sea levelEXPOSURE
South – EastCULTIVATION SYSTEM
Tree-type with 8mx8m plant layoutVINE AGE
Planting year 1965HARVESTING METHODS
Manual hand selection in the first ten days of NovemberOLIVE VARIETY
Leccino 40 % e Gentile 60 %.COLLECTION AND MILLING
The harvest is done manually by carefully detaching the olives. Our olives are then processed through exclusively mechanical processes. With a cold extraction process, we make sure to obtain an oil that is as pure, good and healthy as possible, and thats its nutritional properties remain intact.
Olive varieties
Leccino 40 % e Gentile 60 %

Acidity
0,14 % ac. ol.
(<0,80)
(<0,80)

Food matching
Ideal to be consumed raw to accompany not only dishes based on white meats or cooked vegetables, but also salads, caprese, pinzimoni, bruschetta and even seafood.