| Name: |
Dop Chianti Classico Extra Virgin Olive Oil |
| Production area & Average altitude: |
San Polo in Chianti (Florence โ Tuscany โ Italy) | 330 – 380 mt. above sea level |
| Varieties of olives: |
Leccino, Moraiolo, Frantoio, minor varieties |
| Harvest period & method: |
First day of ripening | Handpicking |
| Manufacturing methods & location: |
Pruneti company Olive mill | Continuous cycle, hammers and discs crushing, cold extraction. |
| Category: |
Medium intensity Oil in the perception of both bitter and spicy. |
| Aroma: |
Starts with notes of radish and artichoke, together with fresh almond and arugula sensations; it leaves with notes of oregano and rosemary. |
| Flavor: |
In the mouth almond sensation is pungent together with enveloping notes of arugula and artichoke; Radish drives us to sage and rosemary notes. Finally, we discover toasted almond sensations that ends with a black pepper taste. |
| Culinary uses: |
Suggested on pasta dressed with meat or fish sauces , salads, fresh vegetables, fresh cheese and bruschetta. |