Cultivar
Raggiola, Leccino, Maurino, Picholine
_______________________________________
Soil conditions
Predominantly calcareous with a clay matrix and the optimum granulometry for natural water drainage, it is suitable for accommodating and enhancing cultivars of cultivated olives.
_______________________________________
Altitude
400m above sea level
_______________________________________
Training System
Policonico Vase
_______________________________________
Planting Density
277 plants per hectare
_______________________________________
Planting Pattern
6m x 6m
_______________________________________
Plant Yield
20 kg per tree
_______________________________________
Harvest
Facilitated by electric harvesters and nets.
_______________________________________
First Pressing
By hammer mills operating at 2800 – 4800 RPM
_______________________________________
Price
21,50€
CAPPUCCINI BLEND
HOW IT IS MADE
__________
Malaxation
At a constant temperature of 24°C, under a controlled nitrogen atmosphere and with an oxygen monitoring system present in the tank.
Estraction
Using a two-phase decanter with automatic drum refrigeration, to maintain a constant oil temperature throughout the extraction stage, with the possibility of extracting oil from the decanter or centrifuge.
Filtration
Upon extraction from the decanter or centrifuge, the oil is filtered through a cellulose filter.
Storage
In stainless steel tanks at a stable 16°C, under a controlled nitrogen atmosphere.
Sensory Analysis
Rich, warm and complex, complemented by hints of vegetables and fresh herbs, notes of artichoke and almond, and elegant pairing of gentle bitterness and spice.
Food Pairing
Salads, gratinated vegetables, pasta with shellfish, ricotta ravioli, grilled seafood, chicken.