PRODUCTION AREA San Casciano in Val di Pesa – provincia Firenze Zona del Chianti Classico
HEIGHT
Above sea level 300 m slm
TOTAL PRODUCTION lt 10.000
NUMBER OF TREES 5056
GROWN VARIETIES 60 % frantoio 20% moraiolo 20% leccino
FORM OF CULTIVATION cespugliato vase
PRUNING every year
HARVESTING SYSTEM by hand
HARVEST PERIOD end of october
PRESSING METHOD continuos process to temperature under 25°
PRESSINGwithin 12 hours from harvest
FILTRATION With cardboard filters
STORAGE stainless steel in argon with temperature control
PACKING Bottles 100-250-500 ml – cans 3 and 5 lt
OIL CERTIFIED
ACIDITY 0,15% gr oleic acid
PEROXIDES 4,70 – POLIFENOLI 411
SENSORY CHARACTERISTICS
A beautiful intense pastel yellow to the eye.Remarkably vegetable to the nose, with touches of artichoke . Light notes of thyme and marjoram stand out.Combining with the olfactory range, a harmonious and delicate taste of pine nut and green banana, ending with a spicy touch to the throat. On the whole, a fairly textured oil, fresh and fine.
It is good for dishes with boiled or roasted fish, cheeses (burrata) bread with black cabbage, beef with new potatoes