OLIO EXTRA VIRGIN ROCCAFIORE
EXTRA VIRGIN OLIVE OIL ROCCAFIORE
CULTIVAR PLANTED: Leccino, Moraiolo, Frantoio
OLIVE GROVES: Loc. Chioano and Loc. San Damiano – Todi
SOILS: White clays rich in skeleton, limestone and gypsum.
HARVEST: Last ten days of September, until mid-October.
PROCESSING OF OLIVES: Within 8 hours of harvesting.
STORAGE AND BOTTLING: 2 months in steel tanks under nitrogen for natural decanting.
Roccafiore EVO oil comes in an emerald green with golden reflections. The nose is fruity, herbaceous of artichoke leaf, celery and wild garlic with notes of chicory. Bitter and spicy in perfect balance to the taste, with a slightly bitter almond finish. Elegant oil rich in phenolic substances, with marked aromas and intense perfumes. It is the ideal companion for bruschetta, cooked and raw vegetables, Umbrian legume soups, great grilled meats and roasts. It is a fruity between medium and intense.