ProductUpdated on 3 August 2024
Extra Virgin Olive Oil "Cold Pressed"
About
Production Area: Montefalco
Olive Variety: 50% leccino, 50% frantoio (typical of our territory)
Altitude: 250 mt s.l.m.
Harvest Time: between the end of October and the beginning of November
Harvest Method: traditional harvest by hand or with some small facilitators
Crushing Method: the olives are cold pressed within 24-48 hours following the harvest
Aroma: on the nose it is harmonic, endowed with elegant fruity bouquet, with hints of grass and almond on the finish
Taste: on the palate it is sweet with light and balanced notes of bitter and spicy
Storage Method: between 14°-18°C away from any heat source
Applies to
- oil
Organisation
MONTEFALCO, Italy
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