Olive variety: selected blends from the olive-groves of the estate: Larcianesi, Leccio, Frantoio, Pendolino and Moraiolo
 
Harvest method: hand made, in small crates.
 
Harvest period: End of October. 
 
Crushing: the olives are crushed within 24 hours from the harvest and then worked in a closed circuit before being bottled.
 
Filtration: the oil is immediately filtered by gravity.
 
Colour: clearly tending to green. Very clear.
 
Bouquet: intense, fruity aroma with herbaceous notes of artichoke.
 
Flavour: very fruity, it is rounded over the months while maintaining a lively herbaceous note.
 
Accompaniments: all types of salads, seafood, fish dishes both raw and baked in foil. Excellent if used raw on a slice of bread or coupled to the typical Tuscan soups.