Using top-quality olives, scrupulous attention is paid to guideline procedures. We monitor the entire process from beginning to end, minimizing our Extravirgin Olive Oil’s exposure to the air, filtering immediately and stocking it in stainless steel at a temperature ranging from 14 to 20°C. The oil is bottled only on the client’s request, using inert gas and a bottle that reduces 97% of the effect of UV rays, thereby maximizing the shelf life of our products. Our Extravirgin Olive Oil is stored in stainless steel away from the light at a temperature of less than 22°C in order to prolong its shelf life. It is then bottled and vacuum-sealed (immediately before being released to market), using a bottle that reduces 97% of the effect of UV rays.
- Olive Origin:
- Chianti Classico
- Oil Production Area:
- Dievole Olive Oil Mill
- Olive Variety:
- Frantoio, Moraiolo, Leccino, Correggiolo and Pendolino
- Higher than 180m above sea level
- Harvesting Method:
- Mechanical and manual
- Bottle Size:
- 500 ml
- Green with gold hues
- Fruity, reminiscent of mature olives, with almond notes
- Robust, with medium-intense bitterness and a decisive peppery bite
Carpaccio, porcini mushrooms, spinach, radicchio, lentil soup, vegetarian first courses, oven-baked fish, wild game and mature cheese.