LOCATION OF OLIVE GROVES: Fondo Monte Tenda and Monte della Fame at 250 m a.s.l. sparse, stony soil). (terreno scheletrico).

CULTIVATION: the olive trees are cultivated following the traditional ‘goblet-style’ pruning method. Pruning is carried out cyclically to rejuvenate the trees and give them a shape that allows for the best ripening of the olives.

HARVEST: the olive harvest is carried out manually.

PRESSING: the olives are cold-pressed just a few hours after harvest. The extraction method is continuous, followed by natural decantation.

STORAGE: before bottling, the oil is stored in stainless steel tanks, with a capacity ranging from 36 to 100 litres. It is kept under nitrogen to prevent oxidation and spoilage of the product.

TASTING NOTES: emerald green in colour with golden reflections. There is a marked intensity on the nose, that immediately recalls aromatic herbs, tomato leaf, hazelnut and aubergine, and then gives way to sweeter, fruity notes of green apple, banana and elderberry. The palate exhibits a good balance of bitter and spicy elements. Marked flavours of fresh herbaceous and aromatic fragrances, hints of artichoke, mint, rocket and fern. The citrus vein given by the Grignano cultivar provides a steady backdrop.