Grand Cru Capo Terzo

LA TUSCIA DELL'EVO 2019 - 3 est!

Guida agli extravergini Slow Food Editore 2018

Guida slow food 2018

GUIDA SLOW FOOD 2017

guida FLOS OLEI 2016

MONOCULTURE CANINESE VARIETAL OLIVES

PRESSING: cold

Mechanical pressing using the farm’s own Alfa Laval AO500 Top

APPEARANCE: Bright-colored

COLOR: Emerald green with golden sheen

AROMA: Its nose, calm and balanced aromas

TASTE: On the palate, an extra touch of spicy with artichoke and thickle tones that accompany the dishes wuthout prevailing. Soft and calm lingering

Serving suggestions To accompany: roast lamb, legume soups, broad bean and chicory puré, roast meats with duchess potatoes, grilled poultry.

Tipo contenitore Vol (cl) Prezzo a bottiglia (€) N. bottiglie per scatola Prezzo a confezione (€)
Bottiglia 250 7 6 42
Bottiglia 500 13 6 76
Lattina 5L 105
Organoleptic Characteristics
Color: emerald green.
Its bouquet emits generous and bold scents of rocket, cardoon, chicory and green almond, with a refreshing balsamic undertone.
In the mouth it is smooth, with hints of chicory and lettuce, laced with a prominent note of bitterness and pungency. Lingering balsamic aftertaste of peppermint.
Where it is produced
This oil is produced of olives from centuries-old monoculture Caninese varietal olive trees cultivated in a small olive grove located on the owner’s land (lot 383 – plate 4) in Capo Terzo, municipality of Tessennano (Viterbo). The oil is made from the fruit of 80 olive trees that are over 100 years old. The lot is on a hillside with southern exposure.
The soil is of volcanic origin and particularly fertile, the pH is neutral, and the cultivation layer is sandy-clayey.
Height: m 307 asl
Satellite coordinates: 42,4805 N 11,7842 E

Chemical Analysis

Name Variety When harvested How much was produced Waxes
(mg/kg)
Polyphenols
(mg/kg)
Biophenols
(mg/kg)
Peroxides
(meq 02/kg)
Acidity
(g oleic acid/100 g)
DATA COMING SOON