TYPE OF OIL Tuscan IGP Extra Virgin Olive Oil.
VARIETIES Frantoio, Moraiolo, Leccino, Leccio del Corno.
PRODUCTION AREA Siena, Montalbuccio locality.
ALTITUDE 340 m (above sea level).
TYPE OF SOIL Medium mixture.
TRAINING SYSTEM Open pot with plant spacing of 5 x 6 m.
HARVEST PERIOD Mid October.
HARVEST TYPE Manual with rods, combs and mechanical shakers.
MILLING Immediate after harvest, cold, with a continuous system.
EXTRACTION By natural decantation.
STORAGE In stainless steel tanks at controlled temperature, with nitrogen.
CHEMICAL ANALYSIS Max acidity 0.6% - Peroxides: =16 meq O2 / Kg - Polyphenols: = 100 mg / kg.
ORGANOLEPTIC ANALYSIS Color initially dark green with golden reflections. Over time it undergoes variations
chromatic with shades tending to yellow. Marked scent with a hint of freshly mown grass. Taste
fruity with bitter tones and spicy notes balanced between them that leave a round finish.
PAIRING The delicately aromatic taste makes it excellent as a raw vegetable dressing,
pinzimonio and bruschetta. In cooking it is ideal for the preparation of traditional Tuscan gastronomy dishes, in particular those based on legumes or as a tasty ingredient for soups, meat dishes and
fish.
MAINTENANCE In cool environments, away from light, at a temperature between 14 and 18 ° C,
away from heat sources and products that give off particular odors. It is recommended to consume it within 8-10
months after pressing to taste it in the period of maximum expression of its aroma.
PACKAGING 75 cl, 50 cl and 25 cl.