Olio della Fattoria di Bagnolo 2021
ALTITUDE: 450 M
OLIVE TYPES: 46% Frantoio, 31% Leccino, 23% Moraiolo, 8% Pendolino
TERRAIN: Marly, calcareous, rich in frame-works
AVERAGE OLIVE YIELD: 14,5%
HARVEST PROCEDURE: Manually, using clothes and ladders
TIME BETWEEN HARVEST AND PRESSING: 24 - 48 hours
PRESSING METHOD: Continuous cycle
PRESSING: Disk or hammer
TEMPERATURE OF THE PASTE: 25 - 26° C
Fruity, with notes of artichoke and freshly cut green grass, the taste of Castello di Montozzi’s extra virgin olive oil is elegant, rich and delicate. It goes very well with marinated blue fish, mushroom salad, legumes soup, grilled fish and roasted meat.
Totale: € 18,00
ALTITUDE: 450 M
OLIVE TYPES: 46% Frantoio, 31% Leccino, 23% Moraiolo, 8% Pendolino
TERRAIN: Marly, calcareous, rich in frame-works
AVERAGE OLIVE YIELD: 14,5%
HARVEST PROCEDURE: Manually, using clothes and ladders
TIME BETWEEN HARVEST AND PRESSING: 24 - 48 hours
PRESSING METHOD: Continuous cycle
PRESSING: Disk or hammer
TEMPERATURE OF THE PASTE: 25 - 26° C
Fruity, with notes of artichoke and freshly cut green grass, the taste of Castello di Montozzi’s extra virgin olive oil is elegant, rich and delicate. It goes very well with marinated blue fish, mushroom salad, legumes soup, grilled fish and roasted meat.
