The extra virgin olive oil comes from a careful selection of the best olives and Panzanello.
The oil is very balanced, with a light, pleasantly spicy aftertaste.
It embodies the natural taste of Tuscany and is ideal to use with refined dishes.
Moraiolo, Leccino, Frantoio and Correggilo.
HARVEST AND METHOD OF EXTRACTION
The olives are all picked by hand and immediately transported in special crates to the olive press. The oil is obtained by cold pressing and conserved in special stainless steel containers for natural decanting.
Intense green color, a fruity and fragrant perfume, very balanced to the palate and elegant thanks to its low acidity.
It has a pleasant spicy aftertaste.
BEST SERVED WITH
Not cooked, it is an ideal accompaniment to all dishes.