Varieties: Frantoio, Moraiolo, Leccino, Pendolino
Production area: Pienza (SI) and Torrita di Siena (SI)
Altitude: 425 m a.s.l. – 325 m above sea level.
Training system: open vase with planting layout of 5 x 6 m
Harvest period: mid-October
Type of harvesting by hand and with mechanical harvesters.
Milling within 24 hours in the mill with latest generation crusher and temperature control.
Kneading: cold (27°C)
Extraction: by natural decantation.
Storage before placing on the market: in stainless steel tanks at a controlled temperature for about 1-2 months and then in aluminum tanks or dark glass bottles to protect the oil from light.
Pairing: bruschetta, a raw condiment for traditional Tuscan dishes such as legume soups, ribollita, panzanella, grilled meat, vegetables.
Maintenance: In cool rooms, protected from light, at a temperature between 14 and 18°C, away from heat sources
Packaging format: 3 liter canister, 0.75 and 0.25 liter glass bottle.
Price in the company: 3 liters € 40.00, 0.75 liters € 14.00, 0.25 liters € 6.00.
