Olive trees belong to the local varieties, introduced in Umbria by Benedictine monks around the year 1000 and are cultivated with the biological-dynamic method on the stony and terraced hills of the Umbrian Apennines: the Moraiolo, Leccino and Frantoio varieties; with triple certification: Biological, Demeter, and D.O.P. "Umbria" Colli Assisi-Spoleto. The collection is made mechanically utilizing a new generation pneumatic shaker, which guarantees the freshness and integrity of the olives. The olives are milled cold and stored, under a nitrogen atmosphere
The acidity of the oil is very low (0.15%), thanks to the biological-dynamic cultivation techniques applied. Più informazioni…