VARIETIES: Correggioio, Leccino, Moraiolo, Pendolino.
FEATURES: from trees planted on ancient terraces by Montemaggio; favourable position, microclimate, and soils rich in volcanic rock make this the ideal place for olive trees.
HAVEST: entirely by hand, in crates, in the last ten days of October and the first ten days of November.
PRESSING: immediately, within 24 hours of the harvest. Brief cold pressing.
FEATURES: amber to greenish in colour, fruity, intense and persistent on the palate, with strong sensations of artichoke and cardoon.
PAIRINGS: salads, raw and cooked vegetables, grilled meats, soups, or simply with bread.