Olive oils

Denomination	Valpolicella Redoro
Production area:	Mezzane di sotto, Grezana, Negrar
Cultivar	Favarol, Grignano, Nostrano
Color	Yellow green with gold highlights
Taste	Delicate, sweet
Flavor	Fruity with di’oliva behind Almond
Acidity	0,25%
Squeezing technique and period	Hand picked with pliers or ground networks, October, November
Use	Steamed fish, salads, winter vegetables

 

Denomination	Salvagno
Production area:	Lake Garda’s hills and Verona’s hill
Cultivar	Leccino, Favarol, Frantoio, Grignano
Color	Green with golden yellow reflections
Taste	Continuous, persistent
Flavor	Intensely fruity with sweet almond fragrances
Acidity	0,25%
Squeezing technique and period	Hand picked, cold pressed with millstones, October, November
Use	A raw on fish, meat and vegetables

 

Denomination	Bonamini “Santa Giustina”
Production area:	Colline Veronesi
Cultivar	Frantoio, Leccino e Moraiolo
Color	Yellow, bright green
Taste	Aromatic and decided
Flavor	Fragrant pastry and fresh fruit
Acidity	0,2%
Squeezing technique and period	Cold with continuous system, in November
Use	Grilled red meat, bruschetta, salads

 

Denomination	Veneto Valpolicella DOP Bonamini
Production area:	Val d’Illasi (Verona)
Cultivar	Favarol e Grignano
Color	Golden yellow with greenish hues
Taste	Sweet and delicate
Flavor	finely fruity
Acidity	0,2%
Squeezing technique and period	Cold with continuous system, October, November
Use	Boiled fish and white meat

 

Denomination	Valpolicella DOP Falasco
Production area:	Colline Veronesi
Cultivar	Favarol Grignano
Color	Yellow with slight shades of green
Taste	Fruity with bitter sensations
Flavor	Light fruity, sweet almond
Acidity	0,5%
Squeezing technique and period	Traditional millstones squeezing, November, December
Use	Freshwater fish, soups, white meat

 

Denomination	“Integrale” Redoro
Production area:	Colline Veronesi,Val Mezzane,Monti Lessini
Cultivar	Nostrano, Favarol,Grignano
Color	Green with golden yellow reflections
Taste	Sweet, full-bodied and fragrant olive
Flavor	Fruity with almonds
Acidity	0,5%
Squeezing technique and period	Hand picked, crushed stone, November, December
Use	White meat, grilled fish, vegetables and salads

 

Denomination	Poggio Toccalta
Production area:	Valpolicella’s hills
Cultivar	Favarol, Grignano, Nostrano
Color	Yellow green with gold highlights
Taste	Delicate, sweet
Flavor	Fruity with almond aftertaste
Acidity	0,25%
Squeezing technique and period	Hand picked with pliers or ground networks, October, November
Use	Steamed fish, salads, winter vegetables

 

Denomination	Lucia
Production area:	Colline d’Illasi
Cultivar	Pendolino, Favarol, Grignano
Color	Yellow with light shades of green
Taste	Light fruity
Flavor	Fragrant fruit
Acidity	0,5%
Squeezing technique and period	Traditional millstones squeezing, November, December
Use	Delicate dishes, soups, vegetables and salads

 

Denomination	Corte Rosin
Production area:	Pian di Castagnè (Verona)
Cultivar	Frantoio, Leccino e Moraiolo
Color	Yellow, bright green
Taste	Aromatic and decided
Flavor	Fragrant pastry and fresh fruit
Acidity	0,2%
Squeezing technique and period	Cold with continuous system, in November
Use	Grilled red meat, bruschetta, salads

 

Denomination	San Cassiano
Production area:	Mezzane di sotto
Cultivar	Grignano
Color	Yellow green with gold highlights
Taste	Delicate, sweet
Flavor	Fruity with hints of citrus
Acidity	0,22%
Squeezing technique and period	Hand picking, continuous system two phases, November
Use

 

Denomination	Garda DOP Olearia
Production area:	Hills Lake Garda
Cultivar	Favarol Rossonel, Morcal, Lezzo, Drezza
Color	Green with golden highlights
Taste	Light fruity, green, ripe fruit
Flavor	Delicate sweet with a slight almond retroTaste
Acidity	Less than 0,5%
Squeezing technique and period	Hand picking, October, November
Use	Raw on fish, meat and vegetables, asparagus

 

Denomination	Garda DOP Turri
Production area:	Colline Veronesi
Cultivar	Frantoio, Leccino e Moraiolo
Color	Yellow, bright green
Taste	Aromatic and decided
Flavor	Fragrant pastry and fresh fruit
Acidity	0,2%
Squeezing technique and period	Cold with continuous system, in November
Use	Grilled red meat, bruschetta, salads