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Italian Organic Extra Virgin Olive Oil Blend

Description

“Maybe the dream of all the chefs; create from the earth what then
it will be served on the table of your restaurant “. Stefano Ciotti

Organic blend created in collaboration with the starred chef Stefano Ciotti

25% Ascolana Tenera, 25% Raggiola, 20% Picholine, 15% Rosciola, 15% Leccino

Additional information

Cultivar

25% Ascolana, 25% Raggiola, 20% Picholine, 15% Rosciola, 15% Leccino

Suolo

Clay and tuff

Altitudine

350 mt above sea level

Sistema di allevamento

Monocone

Densità d'impianto

500 plants/ha

Sesto d'impianto

5×4

Resa per pianta

20 kg/plant

Raccolta

Mechanized with trunk shaker and spoiler umbrella

Frangitura

Hammers with speed variation (from 1600 to 3600 rpm)

Gramolatura

Constant temperature at 24 ° C, controlled atmosphere with nitrogen and detection system of the quantity of oxygen present in the tank.

Estrazione

Two-phase decanter without separator

Filtraggio

From the exit of the decanter with cellulose filter

Stoccaggio

In stainless steel tanks at constant 18 ° C and controlled atmosphere in nitrogen

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