Technical specifications

• Produced in: Tuscany
• Certifications: Extravirgin Olive Oil
• Packing:  
• To deliver to:  
• Incoterms: Be agreed
• Yearly available quantity: -
• Bank Reference:  
• Way of payment:  
• Available for sending sample: Yes

Description

SELECTION “fruity” selection

GROWING AREA:   San Miniato, Toscana

ACIDITY:   0,13 (oleic acid)

PEROXIDE amt:     7,5 mg/kg

BOTTIGLIE PRODOTTE:    9000

VARIETY:  Moraiolo, Frantoio, Grossaio, Mignola                         

SOILS PROFILE:

Base of tuff, with considerable  intrusion of marine fossil

formations, well integrated with abundant clay.

ALTITUDE:    100-200 mt. s.l.m.

AGE OF OLIVE TREES : Centiuries.

PICKING METHOD:         By hand.

HARVEST PERIOD: 15 October /15 November

EXTRACTION METHOD:   Continuous cold-pressing under nitrogen

DENSITY:        viscous

COLOUR:        deep green with pale yellow highlights.

USE:     Grossaio is a delicate olive oil: pour from bottle over “difficult  dishes” made with TRUFFLE AND FISH.

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