| Denomination: |
Extra Virgin Olive Oil L’Alleato |
| Production Area and Average Altitude: |
San Polo in Chianti (Florence – Tuscany – Italy) | 330 – 380 meters above sea level |
| Olive Varieties: |
Leccino, Moraiolo, Frantoio, Leccio del Corno, Minor varieties |
| Harvest Period & Technique: |
Beginning of Ripening | Manual |
| Plant and Production Method: |
Pruneti Olive Mill | Continuous cycle, hammer and knife pressing, cold extraction |
| Category: |
Oil of medium nature both in the perception of bitter and spicy; Very harmonious with notes of fresh vegetables and red radicchio. |
| Aroma: |
Herbaceous scent with strong notes of lettuce. The scent of red radicchio is unmistakable. |
| Taste: |
At the outset there is a taste of lettuce, fennel and green almond. This is followed by notes of red radicchio. The aftertaste is spicy with notes of black pepper. |
| Culinary uses: |
Suitable for vegetable and legume soups. Excellent for grilled fish and meat, excellent for bruschetta with fresh tomato. |