OLIO DI DECUGNANO 2009 - Extravergine di Oliva
   
VARIETIES: Moraiolo 70%, frantoio 20%, leccino 10%.
ALTITUDE: 320-340 m above sea level.
GROWING: Three or four branches, according to Umbrian traditional method.
HARVESTING PERIOD: During the first ten days of October.
HARVESTING METHOD: Hand-pucked from plant.
EXTRACTION METHOD: Cold extraction within 6 hours of harvesting.
FILTRATION: Natural cotton, according to Italian tradition.
ACIDITY: 0,2% (oleic acid).
COLOUR: Green with golden hues.
PERFUME: An intensity of green olives, with the fresh flavour of grass and nuts.
TASTE: Fruity, with mild hints of artichoke and fresh cut grass. Mildly spicy with a somewhat bitter after taste.
COMBINATIONS: Good with dips and raw in toast. Ideal with legumes soup, roast fish and meat. Very good on toast and dips.
   
AVAILABLE IN 500 ML BOTTLES