| Productiom Area |
Cinigiano (GR) loc. Poggio Sasso |
| Altitude |
350m. a.l.m. |
| Oliven varietal |
Correggiolo (15%), Frantoiano (15%), Leccino (30%), Moraiolo (15%), Oriolo (15%), Olivastra Seggianese (5%), Maurino e Pendolino (5%) |
| Picking method |
by hand |
| Harvest |
between October and November according to the olive variety |
| Extraction |
continuous cycle in order to prevent oxidation |
| Appearance |
clear |
| Density |
high |
| Acidity |
0,42 espressa in acido oleico |
| Number of peroxide |
mg/kg 9,83 |
| Colour |
green with hints of gold |
| Aroma |
intense and fruity with a pronounced olive taste. Intense grassy notes of artichoke and green almonds |
| Taste |
expansive and harmonious with strong vegetable dominated by artichoke. Pleasantly bitter and spicy. |
| Uses |
with vegetables, red meats and fish, with fresh cheese such as mozzarella and on pasta, rice and legumes. |
