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Extra Virgin Olive Oil

The quality of the soil and the splendid exposure allow excellent production of extra virgin olive oil. Harvesting is exclusively by hand with careful sorting of the olives, which are cold pressed at the end of the day to give the oil a strong aromatic intensity with very low acidity.

24.00

Wine tech sheet

Aspect: South - West.
Cultivars: Frantoio, Pendolino, Moraiolo, Leccino.
Pressing: Modern three-stage crusher and cold press extraction.

Tasting notes

Colour: opalescent yellow/green.
Nose: intensely fruity with notes of artichoke.
Flavour: fruity, full-bodied, savoury, spicy and slightly bitter on the finish.

Pairing

Perfectly suitable for all raw condiments.

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