Tuscany Typical Geographical Indication The olive oil produced in the estate is IGP (Protected Geographical Indication) certified and produced only from olives grown and harvested in the property. The high quality of this oil is ensured by the hand picking and cold pressing of the olives and the trad...
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Tuscany Typical Geographical Indication
The olive oil produced in the estate is IGP (Protected Geographical Indication) certified and produced only from olives grown and harvested in the property. The high quality of this oil is ensured by the hand picking and cold pressing of the olives and the traditional preservation and storage system methods.
| PRODUCTION AREA | Capannori (LU) Loc. Badia di Cantignano |
| ALTITUDE | 50 – 120 mt above sea level |
| OLIVE TYPE | frantoio, moraiolo, leccino |
| OLIVE GROVES EXTENTION | About 3 hectares |
| AGE OF THE TREES | More than 50 years |
| CULTIVATION SYSTEM | Vaso |
| HARVEST | By the end of October to end of November |
| PICKING | Manual picking of the olives |
| PRESSING | The olives are pressed within 24 hours of collection in the estate olive press |
| PROCESSING | The olives are washed with water jet at room temperature and worked in a continuous cycle plant for cold extraction of the oil |
| YIELD | 16-18 % |
| OLIVE BLEND | Blend of all olives present in the estate |
| ACIDITY | Less than 0,3 % |
| BOTTLING | 250 – 750 ml bottles |
| STORAGE | Stainless steel containers in dark room and constant temperature (20 ° C) |
| BEST BEFORE DATE | Max 24 months from date of production |
| FILTERING | None, natural settling |
| COLOUR | Golden yellow with shades of green |
| NOSE | Light and fruity |
| TASTE | Sweet and fruity |
| COOKING SUGGESTION | Recommended with pasta dishes and soups, excellent dressing for both raw and cooked vegetables, meat and fish |