Frantoio, Leccino, Moraiolo and Pendolino
clayey-sandy, medium presence of structure, good permeability
south-west, dip 10-15%
300 meters a.s.l.
Planting density: 300 plants/ha.
Training system: cone shaped with 4 ramification
harvesting technique: by hand
Processing technique: cold miling done 24-48 hour after harvest
Aromas: intense and fruity of green olives
Flavour: Tasteful, round with a strong note of artichoke
Food pairing: Toasted bread, mix of fresh vegetables, salad, fish