| Denomination | Tenuta De Corato |
|---|---|
| Production area: | Andria |
| Cultivar | Leccino, Piccoline, Nociaria, Caroletta |
| Color | Green with golden yellow reflections |
| Taste | Delicate, light with a bitter behind |
| Flavor | Intensely fruity |
| Acidity | 0,25% |
| Squeezing technique and period | Integrated cold system November, December |
| Use | Typical Mediterranean riviera dish |
| Denomination | L’olio Cesare Fiorio |
|---|---|
| Production area: | Ceglie Messapica (BR) |
| Cultivar | Leccino, Ogliarola |
| Color | Yellow Slightly Green |
| Taste | Fruity medium light |
| Flavor | Fruity with hints of green tomato |
| Acidity | 0,19% |
| Squeezing technique and period | Milling at 23 ° October November |
| Use | Red meats, vinaigrettes, fish soup |
| Denomination | “Perfetto” Pesare Cosimo |
|---|---|
| Production area: | Manduria (TA) |
| Cultivar | Cellina |
| Color | Golden yellow |
| Taste | Fruity olive oil, intense |
| Flavor | Slightly spicy |
| Acidity | 0,7% |
| Squeezing technique and period | Milling cold October November |
| Use | Meats, grilled fish, grilled vegetables |
