Boutique Oil

Cultivar: Leccino, Frantoio, Moraiolo
Color: Brilliant emerald green with gold reflections.
Smell: fruity, intense, ample and enveloping. It is endowed with rich hints of thistle and artichoke.
Taste: also in the mouth is characterized by an artichoke heart. The strong bitterness is intertwined with a sharp and growing spicy.
Collection period: October – beginnig of November.
Collection system: hand-burned and with mechanical facilitators.
Crushing method: continuous cycle implant with simultaneous parallel double-breaker, the only system in Umbria to shape a balanced oil in spicy and fruity bitterness.
Conservation method: keep product in a cool place away from light sources and heat recommended storage temperature 15-18 ° C constant.
Pairings: bruschetta, grilled vegetables, pinzimonio, Florentine red chianina meat, mature cheeses.

500 ml

750 ml

Cultivar: Moraiolo, Leccino, Frantoio, S. Felice, Other.
Color: Green with gold highlights.
Smell: medium fruity, hints of artichoke, rocket, aromatic herbs, basil, hints of unripe tomato.
Taste: soft and harmonious, bitter and spicy present and balanced.
Collection period: October – beginnig of November.
Collection system: hand-burned and with mechanical facilitators.
Crushing method: continuous cycle implant with simultaneous parallel double-breaker, the only system in Umbria to shape a balanced oil in spicy and fruity bitterness.
Conservation method: keep product in a cool place away from light sources and heat recommended storage temperature 15-18 ° C constant.
Pairings: artichoke appetizers, salmon carpaccio, perch salad, baked potatoes, barley soups, vegetable cus cus, stewed crustaceans, roasted turbot, baked rabbit, grilled poultry, goat cheeses.

500 ml

750 ml

Cultivar: Moraiolo 40% – Frantoio 30% – Leccino 30%
Harvest period: October – early November CS
Harvesting system: picking by hand and withmechanical facilitators
/Characteris
Pressing method: continuous cycle plant with double parallel si-
multaneous pressing. the only system in Umbria to shape a bal-
anced oil in the spicy and fruity bitterness
Characteristics: It is golden green, very light. Excellent aromas
that this Dop releases, on all of them there are notes of green
banana, rocket, thyme. In the mouth there is a nice hint of green
forest and a final of ginger root. Perfect on a braised pork with
Sagrantino.
Storage method: store the product in a cool place, away from
sources of light and heat. Recommended storage temperature
is 15-18 ° C at a constant rate.
Bottle: in dark glass model “Dorica”, soft touch label in black
velvet with gold foil writing. cap with aroma-saving dosing sphere
and optional anti-refill system, drip-saving ring.
Available formats: 500 ml, (3 L on request)

Cultivar: Moraiolo 100%
Color: Brilliant emerald green with gold reflections.
Smell: medium fruity, with herbaceous notes, artichoke leaf and almond.
Taste: Balanced, with hints of bitter and spicy, ends with soft almond tones.
Collection period: October – November.
Collection system: hand-burned and with mechanical facilitators.
Crushing method: continuous cycle implant with simultaneous parallel double-breaker, the only system in Umbria to shape a balanced oil in spicy and fruity bitterness.
Conservation method: keep product in a cool place away from light sources and heat recommended storage temperature 15-18 ° C constant.
Pairings: Raw use only. This year the soft oil, round less edgy in recent years, does not exceed in bitter and spicy, this makes it possible to approach many more dishes including chickpea lentils and vegetable soups in general, red and white meats, fish, cheeses.

250 ml

500 ml

Monocultivar Moraiolo Emblema – Champagnotta

Cultivar: Moraiolo 100%
Color: Brilliant emerald green with gold reflections.
Smell: medium fruity, with herbaceous notes, artichoke leaf and almond.
Taste: Balanced, with hints of bitter and spicy, ends with soft almond tones
Collection period: October – November.
Collection system: hand-burned and with mechanical facilitators.
Crushing method: continuous cycle implant with simultaneous parallel double-breaker, the only system in Umbria to shape a balanced oil in spicy and fruity bitterness.
Conservation method: keep product in a cool place away from light sources and heat recommended storage temperature 15-18 ° C constant.
Pairings: Raw use only. This year the soft oil, round less edgy in recent years, does not exceed in bitter and spicy, this makes it possible to approach many more dishes including chickpea lentils and vegetable soups in general, red and white meats, fish, cheeses.

250 ml

500 ml

Monocultivar Moraiolo Emblema – Champagnotta with Swarovski

Cultivar: Moraiolo 100%
Color: Brilliant emerald green with gold reflections.
Smell: medium fruity, with herbaceous notes, artichoke leaf and almond.
Taste: Balanced, with hints of bitter and spicy, ends with soft almond tones
Collection period: October – November.
Collection system: hand-burned and with mechanical facilitators.
Crushing method: continuous cycle implant with simultaneous parallel double-breaker, the only system in Umbria to shape a balanced oil in spicy and fruity bitterness.
Conservation method: keep product in a cool place away from light sources and heat recommended storage temperature 15-18 ° C constant.
Pairings: Raw use only. This year the soft oil, round less edgy in recent years, does not exceed in bitter and spicy, this makes it possible to approach many more dishes including chickpea lentils and vegetable soups in general, red and white meats, fish, cheeses.

250 ml

500 ml