Menu Hamburger

Extra vergin olive oil

Traditionally, olive trees have always had a symbiotic relationship with grapevines. As a symbol of the Mediterranean diet, extra virgin olive oil represents an important addition to our product range. After careful growing, a delicate harvesting by hand at the first trace of veraison, and cold pressing in our cutting-edge olive press, our extra virgin olive oil fully reflects our production philosophy: respect for the land and authenticity in tastes and aromas. It shows low acidity and a nice depth combined with a certain refinement. Flavorwise, it is fruity with hints of almonds and artichokes as well as a pleasantly spicy note.

Share this page

     
Italy map
Production region
Calabria
Production area
Casabona, Cirò Marina, Rocca di Neto
Italia

Extra vergin olive oil

Traditionally, olive trees have always had a symbiotic relationship with grapevines. As a symbol of the Mediterranean diet, extra virgin olive oil represents an important addition to our product range. After careful growing, a delicate harvesting by hand at the first trace of veraison, and cold pressing in our cutting-edge olive press, our extra virgin olive oil fully reflects our production philosophy: respect for the land and authenticity in tastes and aromas. It shows low acidity and a nice depth combined with a certain refinement. Flavorwise, it is fruity with hints of almonds and artichokes as well as a pleasantly spicy note.

Share this page

     
Production region
Calabria
Production area
Casabona, Cirò Marina, Rocca di Neto

Altitude

60/100 metres high

Method of cultivation

Vase pruning method

Number of trees

23.000
olive trees

Total area

90 hectares

Leccino 10 %
Tonda Strongolese 20 %
Frantoio 20 %
Carolea 50 %

Harvesting Period

October,
November

The mill

The mill, situated in a brand new building adjacent to the winery and running at full capacity by 2005 campaign, is equipped with the most modern technological devices and is equipped with a Alfa Laval continuous cycle plant for cold pressing.
 

Crushing of the olives

Within three hours from harvesting
 

Extraction method

Cold press
 

Oil yeld

10 - 12%
 

Production

200 hectoliters