Extra Virgin Olive Oil
The other special flavor of Montalcino
The harvest takes place by hand from beginning until the mid of November so as to preserve the integrity, freshness and organoleptic properties of the fruit. To prevent oxidation and obtain oil of the highest quality, newly picked olives are transferred to the mill (olive press) in the next 24 hours after being harvested. At the mill, the olives are first cold pressed and then stored at low temperatures.
Organoleptic Characteristics: Late ripened growing season this year, our olives from trees of Moraiolo, Leccino and Frantoio are picked by hand in the first decade of December, immediately cold-pressed and bottled in the first week of January. Thanks to such careful processing, we menage to obtain olive oils which are unique in quality and taste. The nose of our oil show an intense green olive fruity aroma and a hint of nutty notes. On the palate is fruity and delicate with this beautiful intensity accompanied by a slight hint of peppery sensation, the aftertaste is smooth and sweet great to serve with fresh salads, tomato bruschetta and row vegetable in pinzimonio style.