This extravergin olive oil is produced with the varieties Moraiolo, Leccino and Frantoio.
The harvesting period is from beginning of November until early December.
The extravergin olive oil is produced by a cold pressing of the olives.
The colour is green with gold highligts.
Very harmonic, well-bodied, it is slightly spicy.
It is really typical of the Chianti’s hills.
Pairings: ideal with lentil soups, first courses with artichokes, carpaccio of Chianina meat with porcini mushrooms, spinach salad, grilled radicchio, baked blue fish, red meats, game, aged cheeses or simply on a piece of bread.