EXTRA VIRGIN OLIVE OIL
This is a single-variety oil, Correggiolo, which is harvested very early, in the period from 15 to 25 October, and is processed immediately with a cold continuous cycle process. The fruitage is very intense, with the fragrance of fresh grass and unripe olives. On the palate, the bitter and spicy aspects are fairly pronounced, with an after-taste of artichoke and thistle. The very harmonious flavour lingers at length in the mouth. The oil is an intense green in colour.
It is cold-pressed with a controlled temperature of less than 27 degrees, and the production area is in the hills of Castiglione and San Quirico d’Orcia.
At the moment of production, it has a very low level of acidity, on average between 0.10% and 0.20%, and if properly stored in a cool, dark place, reaches a maximum of 0.40% after the summer.
The total level of acidity permitted by regulations for an Italian extra virgin olive oil is 0.80%.
This oil has a very limited production as the harvesting period is very brief and takes place in a similarly contained area. The selection process is also very rigorous, and it is therefore a truly precious product.
It is ideal for lovers of bruschetta and ribollita, excellent consumed straight from the bottle, but it can also be used for any dish.
The oil is available in 0.25 ml, 0.50 ml, 3 l or 5 l formats.
This oil can be produced according to our GEO2 protocol of sustainability that is certified by a collar placed on the neck of the bottle.