Extra Virgin Olive Oil "Cold Pressed"

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