OLIO EXTRA VERGINE di OLIVA
Organic
Our organic EXTRA VIRGIN OLIVE OIL is produced in our Morrona plots at an altitude between 150 and 200 meters above sea level, with a prevalence of rocket olive trees, typical of the Valdera and a historic combination with varieties such as the Pendolino, the Leccino, the Frantoiano and the Moraiolo.
The age of the olive groves varies, from centuries-old trees to new plantings after the 1985 frost.
The early harvest takes place, in accordance with the season, between 10 October and early November to the detriment of yields which rarely exceed 13% and in favor of a low acidity between 0.5 and 1%, fundamental characteristics to guarantee the persistence over time of the aromas and organoleptic characteristics.
Particular care is given to the harvesting done manually through the use of pneumatic combs and to the pressing, which to maintain the freshness of the product takes place no later than 48 hours from harvesting, also in this case crossing the entire organic supply chain from the olive grove to the mill .
The pressing is strictly cold and the conservation takes place in stainless steel containers.
Bottling takes place from time to time following the progress of our customers' requests, precisely to keep the fragrance of the product as intact as possible from the tile to your tables.
The age of the olive groves varies, from centuries-old trees to new plantings after the 1985 frost.
The early harvest takes place, in accordance with the season, between 10 October and early November to the detriment of yields which rarely exceed 13% and in favor of a low acidity between 0.5 and 1%, fundamental characteristics to guarantee the persistence over time of the aromas and organoleptic characteristics.
Particular care is given to the harvesting done manually through the use of pneumatic combs and to the pressing, which to maintain the freshness of the product takes place no later than 48 hours from harvesting, also in this case crossing the entire organic supply chain from the olive grove to the mill .
The pressing is strictly cold and the conservation takes place in stainless steel containers.
Bottling takes place from time to time following the progress of our customers' requests, precisely to keep the fragrance of the product as intact as possible from the tile to your tables.
OLIO EXTRA VERGINE di OLIVA
Organic
Our organic EXTRA VIRGIN OLIVE OIL is produced in our Morrona plots at an altitude between 150 and 200 meters above sea level, with a prevalence of rocket olive trees, typical of the Valdera and a historic combination with varieties such as the Pendolino, the Leccino, the Frantoiano and the Moraiolo.
The age of the olive groves varies, from centuries-old trees to new plantings after the 1985 frost.
The early harvest takes place, in accordance with the season, between 10 October and early November to the detriment of yields which rarely exceed 13% and in favor of a low acidity between 0.5 and 1%, fundamental characteristics to guarantee the persistence over time of the aromas and organoleptic characteristics.
Particular care is given to the harvesting done manually through the use of pneumatic combs and to the pressing, which to maintain the freshness of the product takes place no later than 48 hours from harvesting, also in this case crossing the entire organic supply chain from the olive grove to the mill .
The pressing is strictly cold and the conservation takes place in stainless steel containers.
Bottling takes place from time to time following the progress of our customers' requests, precisely to keep the fragrance of the product as intact as possible from the tile to your tables.
The age of the olive groves varies, from centuries-old trees to new plantings after the 1985 frost.
The early harvest takes place, in accordance with the season, between 10 October and early November to the detriment of yields which rarely exceed 13% and in favor of a low acidity between 0.5 and 1%, fundamental characteristics to guarantee the persistence over time of the aromas and organoleptic characteristics.
Particular care is given to the harvesting done manually through the use of pneumatic combs and to the pressing, which to maintain the freshness of the product takes place no later than 48 hours from harvesting, also in this case crossing the entire organic supply chain from the olive grove to the mill .
The pressing is strictly cold and the conservation takes place in stainless steel containers.
Bottling takes place from time to time following the progress of our customers' requests, precisely to keep the fragrance of the product as intact as possible from the tile to your tables.