2017

Olio Extravergine di Oliva

Formats available

500 ml

Production zone

Municipality of Frascati (locality Pietra Porzia).

Altitude

300 m a.s.l.

Training system

in conversion to organic agriculture according to Reg. EC no. 834/2007

Terrain type

volcanic, clay loam

Terrain management

with permanent spontaneous grass cover

Age of plants

centuries old

Varieties

Rosciola, Leccino e Frantoio

Training system

vase-shaped

Harvest time

slightly early (late October – early November) in order to produce an oil with low total acidity, and marked spicy and fruity notes on the nose and palate

Harvesting method

manual harvesting with facilitators, into crates

Processing method

Within 12 hours of harvest, the olives are processed by means of a continuous cold extraction system (< 27°C)

Storage

in stainless steel containers where the oil decants naturally

Color

yellow with green highlights

Aroma

complex, ample and intense

Acidity

0.27% oleic acid

Peroxides

9meq/O2/Kg

Packaging

0.50 cl bottles

Extra

Download your image High Definition bottle and the pdf of the wine card.

pdf

photo