Moraiolo (65%), frantoio (25%), leccino (10%).
Mainly formed with clay schist (70 %) but also with sandy loam soils.
TYPE OF CULTURE:
Organic farming, one pruning every 2 years.
Harvest during first half of November generally, when the fruit is half ripen.
Less than 12 hours before pressing.
Defoliation and washing of olives.
Crushing with discs system.
Kneading under controlled atmosphere.
Extraction with 3 phases centrifugation.
Final separation with high-speed centrifugation.
Intense aromas of just maturated fruit.