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Extra virgin olive oil

Castiglion del Bosco extra virgin olive oil is produced with the varieties typical of this area: Moraiolo, Leccino, Frantoio and Pendolino. It's gold-colored with emerald reflections, the nose has aromas of artichoke and cardoon, while the mouth is broad and balanced with a pleasant bitterness and pungency.

Blend: 60% Frantoio, 25% Leccino, 10%, Moraiolo, 5% Pendolino
Average altitude: 400 meters above sea level
Composition of soil: medium mixture, rich in fossils
System: vase
Average Yield in olive oil: 15%
Collection Method: Hand picking in November
Type of extration: Cold
Settling/Clarification: Filtration on the cotton
Pressing: 36 hours after the harvest
Storage: In stainless drums at 16-18°
Acidity: 0,20%
Serving suggestions: Excellent on traditional Tuscan soups, grilled fish, carpaccio and roasted meat.