"The uniqueness of the varieties of olive Trasimeno"

The Oil
The oil is produced from a blend of three types of olives; Frantoio, Moraiolo and Leccino. The olives are picked the moment that they reach the right level of maturity, they are pressed within twenty-four hours of picking, using an up-to-date system of a continuous cycle at a low temperature. Before bottling, the pressed oil is stored in Inox steel containers under nitrogen. It is hermetically sealed and maintained at a constant temperature, between twelve to fifteen degrees centigrade, in order to preserve the taste and aroma of the freshly pressed oil.

Appellation
Colli del Trasimeno
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Sensory Characteristics:
The oil has harmonious, delicate hints of cardoon, nettle and almond, which are extremely well balanced in both the nose and the mouth.