 |
| Region |
Tuscany |
| Territory |
Hills surrounding Montescudaio |
| Olive varieties |
Maurino, Frantoiano, Leccino and Moraiolo. |
| Olive oil making |
Non-heated traditional pressing methods with stone mills. |
| Yield |
Low yield, 20 kilos of oil are obtained from 100 kilos of olives. |
| Acidity |
From 0,20 to 0,25 g/l. |
| Organoleptical Characteristics |
In the first months the flavour of the pressed fruit will be predominant, with aromatic notes of artichoke, slightly bitter. In the following months oil will become more delicate, harmonious, fine and elegant. |
| Storage |
It can be kept for about 18 months, far from sources of heat and direct light. |