THE MIND.
The olive trees which provide our Extra Virgin Olive Oil nestle on the steep slopes rising from the banks of the river Arno. The oil is obtained from the Frantoio and Moraiolo cultivars with small additions of Leccino and Piangente. The harvest begins in the first half of November, the optimal period for the ripening of the olives
The oil is pressed and bottled in a nitrogen atmosphere in order to protect all its organoleptic features. Harvesting at the appropriate time and the subsequent care taken, every step of the way, from the field to the oil press, make sure that the expected, desired results are obtained.
THE BODY.
Emerald green. Grassy, clean, fresh scents reminiscent of the fruit, the green olive. On the palate, it is possible to immediately notice a pleasent velvetiness, a fruity, full taste, an enjoyable balance of spiciness and bitterness, a pleasent astringent note and elegant musky tones.
Tot. ACIDITY: 0.20 (% oleic acid)
Number of peroxides: 3.67 (meq o2/kg)
Polyphenols: 227 (mg/Kg gallic acid)
Production: 3000 (bottles)
THE SOUL.
Sliding slowly away. A precise exhilarating and elementary beating of wings. Like an expanse of green, it offers protection from the harshness of the world. It heals, a gift from the universe, first ointment then food, the sap and essence of life.
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