Variety: Frantoio, Leccino, Moraiolo, Fiorentino
Number of plants: 8000
Average altitude: 300 meters above sea level
Soil composition: sandy, silty
Pruning method: polyconical vase
Average yield in olive oil: 12-14%
Harvesting method: hand picking
Extraction method: cold-pressed in the estate’s own mill
Decantation: Filtering on cardboard

Perfect for the typical Tuscan bruschetta or for soup made with zolfini beans.

Intense green color, full bodied, to the nose it reveals an excellent aroma, rich in floral, fruit and vegetable notes of cut grass. On the palate it confirms the aromatic notes perceived by the nose besides aromatic hints of sage and basil. In the mouth one possibly perceives a slightly spicy hint and above all a delicate bitter hint which adds vigor to the general structure of the oil. This oil is balanced, complex and persists at length in the mouth.