Olio Extravergine di Oliva

Production area

San Gimignano

Olive trees

Moraiolo, Leccino and Frantoiano

Process

The olives are cold-pressed daily, thus preserving the taste and the perfume

Bottle production

6.000 Bottles

Color

Intense olive green color

Bouquet

Fragrant and fruity perfume

Taste

Intense and persistent taste

Acidity

Of low acidity, it is bottled after natural decantation

Pairing

Extra-virgin olive-oil is an essential element of the Mediterranean diet. It goes with all dishes, from the typical bruschetta to soups, pasta and meats. Ideal to be used uncooked or to cook at low to medium temperatures