The product has a medially fruited smell with a typically scented and persevering aroma.

Cropping period: from 15 November until 15 December Oil is subject to internal production-control and it is obtained from olives which are rigorously selected and collected during the “invaiatura” period. (invaiatura is the perfect time when the olives are going to change their colour from green to black, nearly about the 70%, before reaching the complete maturation).

The product has a medially fruited smell with a typically scented and persevering aroma, slightly bitter and spicy which is typical in extra virgin olive-oil This oil is obtained most of all from Cellina from Nardò, Ogliarola from Lecce and from recently introduced cultivars like Leccino, Frantoio and Nociara. Product available in limited quantity.

Acidity 0,28%

Bottle lt. 0,750