Cultivar:Frantoio, Correggiolo and other native varieties.
Period of harvest: October – December.
Processing times:following the Chianti Classic P.D.O. regulations.
Cleaning olives:removal of stems and leaves using patented machines and olives washing.
Processing: a continuous airtight cycle, under nitrogen. Extraction at a controlled temperature (cold extraction) in absence of oxygen.
Filtering: pure cellulose.
Storage: at a controlled temperature in stainless steel containers, in absence of oxygen, under nitrogen.
Fragrance:medium-intense fruity aroma with a hint of vegetable and wild grass.
Taste: fresh olive flavor, harmonic and balanced, slightly spicy and bitter
Color: intense green with hints of gold.
Recommended on: ideal with chianina beef. Excellent on vegetable soup and aged cheeses.