OLIVE VARIETY: Leccino, Frantoio, Leccio del Corno, Moraiolo, Bianchera, Pendolino.
LOCATION AND SOIL: 300 meters a.s.l. facing South/South-West, franco silty soil, sub alkaline pH.
IMPLANT SCHEME: 6 X 4 m.
TRAINING METHOD: Vaso policonico.
HARVESTING: by hand with facilitator and nets, late October.
CRUSHING /EXTRACTION: not later than 24 hours after harvesting, cold extraction, three-phases continuous cycle, unfiltered.
SENSORY NOTES: yellow citrine color with green hues, elegant at the nose the delicate fruity flavor, firm but light the piquancy in the mouth.
FOOD PAIRING ADVICES: ideal companion of bresaola, goes well with raw meat, tartare of fish and fresh vegetables, enhances the pasta dishes and soups, just great on bread.