EXTRA-VIRGIN OLIVE OIL 'TERRE DI SIENA' D.O.P
Produced with the traditional cold-squeezing method and bottled with no filtering system
AREA OF PRODUCTION
Chianciano Terme (Siena)
Prevalently stony, tufa soil.
Correggiolo, Leccino, Moraiolo, with pollinators of the Pendolino and Maurino varieties.
HARVESTING AND CRUSHING PERIOD
The trees are stripped by hand in November. Continuous cycle, cold-pressing within 24 hours.
Average annual yield from 15 to 19 kg per quintal.
Aroma: fruity olive with bitter and spicy notes and a light fragrance of almonds.