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OLIO EXTRAVERGINE
DI OLIVA
Denomination:
Zona del Chianti Classico ad una altitudine di 350 mt. sul livello del
mare in zona particolarmente vocata per l'olivicoltura grazie alla natura
del terreno e alle notevoli differenze di temperatura tra l'estate e
l'inverno.
Variety:
The olives are typical varieties of the Tuscan tradition in
the following percentages: 70% Frantoio, 20% Moraiolo and 10%
Leccino.
Sensory Characteristics:
Intense green color
ODOR: Extremely intense and persistent, fruity, with scents of freshly
pressed olives.
FLAVOR: Incisive and fruity with a touch of piquancy that tends to diminish
as the months pass.
Cycle of Harvesting and Extraction:
The olives come solely from estate-owned orchards and they are picked exclusively
by hand when they have not yet reached full ripeness or, in any case, not
beyond the end of November.
The olives are sent to the press within 24 hours of the harvest. In the
processing cycle, the leaves are eliminated and the olives are washed and,
in keeping with the centuries-old tradition, ground in stone mills. The
paste obtained by the process is pressed at a low temperature-between 20
and 23° C. (68-73° F.)-to bring out the aromatic and sensory characteristics
typical of true extra virgin olive oil. The oil is preserved in typical
Tuscan orci (large earthenware jars) or small stainless steel tanks.
Acidity: less than 0,5% |
