Style
Viticulture

TECHNICAL NOTES: olives are harvested manually in October. Processing of the olives must take place within 24 hours of picking.
EXTRACTION: continuous cycle method with centrifugation. Cold extraction.
STORAGE: in stainless steel containers at controlled temperatures of 18° C. and under nitrogen.
PRODUCTION: 4000 lt.

Farming

Organic

Terroir

NUMBER OF PLANTS: 3300 trees, ages ranging from 30 to 100 years
SOIL TYPES: medium mix with limestone marl
ALTITUDE: 300-500 mt a.s.l.
EXPOSURE: South-West

Features

Screw cap, Vegan

Distribution Area

Delaware, New Jersey, New York, and Pennsylvania

Tech Sheets

Tasting Note

Medium fruity oil, with fresh green notes that recall olives and grass, with a note of green almonds. In the mouth it is dense, with a bitter and slightly spicy note.