Project Description

Olio Extravergine di Oliva Dianella IGP Toscana

Olive variety: Frantoiano (50%), Leccino (20%), Moraiolo (20%) and Pendolino (10%).
Olive grove location: 200/400m a.s.l.
Farming system: jar.
Harvest: hand picked from the end of October until the end of November.
Pressing: cold pressing, within 24 hours from the harvest.
Storage: stainless steel tanks temperature between 15° and 18°.
Packet: bottle of 500ml.
Colour: from green to golden yellow. The colour will change over time.
Nose: fresh olive aromas well blended with artichoke and green leaf aromas.
Taste: fruity and spicy notes with slight bitter aftertaste.
Acidity: 0,15%.