Olive Oil

The olive groves extend over an area of ​​about 8 hectares. Pruned in order to obtain a not excessive quantity of olives they transmit to the oil those typical aromas of the lands of the Chianti Classico of which the Aulente di Massanera is an example.

COLLECTION: exclusively by hand from the plant in small perforated boxes, not fully ripe to obtain more interesting and persistent flavors and aromas.

VARIETY: moraiolo, leccino, frantoio.

PRESSING: continuously within 24-48 hours from the picking directly from the collection boxes.

BOTTLING: without decanting from the crusher's stainless steel containers to avoid oxidation.

STORAGE: in a conditioned environment until sale.

FEATURES: green color tending to golden yellow. Intense fruity flavor, slightly pinchy and bitterish that fades over time until it becomes soft while maintaining, dampening them gradually, the initial flavors and aromas.

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