Characteristics

Soil: medium mixture
Altitude: 300 mt. a.s.l.
Exposure: north/south
Type: uniform slope/flate
Total n° of plants: 7.900
Ten days of harvest: 1st/2nd/3rd
Month of collection: november
Harvest: manual
Storage: 20 kg boxes
Pressing: the evening of the day of harvest
Type of pressing: continuous cycle discs/centrifugation
Preservation: steel under nitrogen in an air conditioned room
Average production: 3.000 kg
Varieties: Moraiolo 30% – Frantoio 65% – Leccino 5%

Notes

Acidity determines the category of oil; for extra virgin olive oil the acidity is free, expressed in oleic acid, shall not exceed 0,8 g.
Peroxides indicate the conservation status of the oil with specific reference to the rancidness status.
The lower the number of peroxides, the better the oil quality. The value of 20 meq.02/kg is the limit for marketability for food.
The K values allow to distinguish a pressure oil from an rectified one, as well as for the oxidation state.
Industrial production oils have a high K value.
The tocopherols indicate the vitamin E content, they are oil quality index and act as antioxidants; they also have great nutritional value.

CCIAA and Organoleptic chemical analysis

Acidity: 0.15
Peroxides (meq 02/kg): 3.4
K232: 1.68
K270: 0.12
Tocopherols (mg/kg): 290
Biophenols (mg/kg): 359
Fruity: 3.40
Bitter: 2.50
Spicy: 3.80
Balanced

Awards and vintages