OLIO TOSCANO EXTRA VERGINE DI OLIVA
Variety of olives: Frantoio, Leccino, Moraiolo.
Production area: Montespertoli (Florence), altitude 250m above sea level, in medium-textured terrain.
Harvesting method: the harvest is done in the first decade of November by hand picking. The olives are kept in crates until they are pressed.
Pressing: within 24 hours of collection, continuous extraction at low temperature.
Storage: stainless steel drums at constant temperature.
Tasting notes: green color. Net aroma of olive, with herbaceous scent. Sensations of fruity, green, bitter and slightly "pizzichino".