Italian Organic Extra Virgin Olive Oil Monocultivar Raggiola
The opening is intensely herbaceous, a perfect expression of thyme and artichokes. White peaches announce fruity tones that will grow on the palate, even with bitter hints, until the spiciness of the green pepper will elegantly accompany the closing.
Grilled red meats, baked salmon, polenta with liver and onions.
|Soil||Clay and tuff|
|Altitude||350m above sea level|
|Plant density||500 plants/ha|
|Yield per plant||20 kg/plant|
|Harvesting||With mechanical shakers and umbrella to the trunk spoiler|
|Pressing||A hammer with change in speed (from 1600 to 3600 rpm)|
|Kneading||Constant temperature at 24 ° C, a controlled atmosphere with nitrogen and detection system of the amount of oxygen present in the tank.|
|Extraction||Two-phase decanter without separator|
|Filtering||From the exit of the decanter with a cellulose filter|
|Storage||In stainless steel tank at 18 ° C constant and controlled atmosphere in nitrogen|