OLIO EXTRA VERGINE DI OLIVA

Altitude: 60 meters above sea level
Cultivar: Frantoio, Moraiolo, Leccino
Number of plants: 1200
Harvest time: from the end of October
Harvest system: with the help of electric shakers
Extraction system: Crusher with 2-phase continuous system Mori
Pressing: high alloy steel discs in the 24 hours after collection
Defoliation and washing: cold
Gramulation: steel discs
Extraction: cold with Decanter
Separator: not used
Storage: in stainless steel tanks
Acidity: 0.12
Color: emerald green
Organoleptic characteristics:
View: Clear emerald green with yellow reflections tending to gold.
Smell: Persistent and clean fruity olive scent.
Taste: Pleasant on the palate, with "Tuscan" personality. Fresh with hints of cut grass and artichoke, characterized by a bitter and spicy aftertaste.