Sinfolio

Olive Varietal

Raggiola 100%

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Soil Properties

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.

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Altitude

400m above sea level

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Training System

Policonic Vase

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Planting Density

277 plants per hectare

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Planting pattern

6m x 6m

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20 kg per tree

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Harvest

Facilitated by electric harvesters and nets.

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First Pressing

By hammer mills operating at 2800 – 4800 RPM

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Price

24,50

SINFOLIO

HOW IT IS MADE

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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

An intensely herbaceous character carries through to aromas of green almond, artichoke and aromatic herbs. On the palate, bitter notes give way to spicy green pepper and a grassy finish.

Food Pairings

Grilled meat, steak, oven-baked salmon, beef carpaccio

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