Made with olives of the Frantoio, Leccino, Moraiolo and Pendolino varieties, processed in total oxygen absence in our own new olive press, this oil displays extraordinary organoleptic and nutritional properties.

Location: Township of Castellina in Chianti (SI) and Radda in Chianti (SI)
Olive varietis: Frantoio (60%), Leccino (15%), Moraiolo (15%) and Pendolino (10%)
Altitude: 300 - 490 m (984 - 1,610 ft) a.s.l.
Pruning system : Vase
Harvest: Hand picked from the beginning of November to the end of November
Crushing: Continuous within the same day of picking in the company olive knife.Crusher and in total oxygen absence
Extraction: Centrifugal at 23° C through decanter
Storage: In stainless steel tanks at temperature range of 15°-18° C in total oxygen absence
Acidity: 0.15%
Preservation: Away from the light at temperatures of 12-20° C and 70-80% humidity
Consumption suggestions : Within 18 months from the date of bottling
Container: Dark glass bottle with drop-stop screw cap
Production: 34 q.ls
Formats: 250 ml - 500 ml
Note Organolettiche : Green with golden highlights. Fresh olive fragrance with artichoke notes. Fruity, elegant with a piquant note and slight bitter finish.