Toscana’s olive oils

Denomination Villa Magra dei Franci
Production area: Colline di Montenero d’Orcia e Montalcino
Cultivar Frantoio, Coregiol, Leccino
Color Deep green
Taste Full, wide, grassy calls and artichoke, bitter
Flavor Fruity scent of olives
Acidity 0,13%
Squeezing technique and period Handpicked continuous system cold, October
Use Soup, vegetables, raw or cooked vegetables, roast
Denomination Olivastra Seggiianese dei Franci
Production area: Seggiano e Montenero d’Orcia
Cultivar Olivastra Seggianese
Color Green with golden highlights
Taste Full, wide, grassy calls and pepper
Flavor Fruity scent of olives
Acidity 0,12%
Squeezing technique and period Hand picking, continuous cold system, October, November
Use Soups, raw or cooked vegetables, crudités
Denomination “Crù” frantoio dei Franci
Production area: Montenero d’Orcia
Cultivar Frantoio e Moraiolo
Color Yellow green with gold highlights
Taste Delicate, sweet, bitter and spicy notes
Flavor Fresh, herbaceous with hints of artichoke, thistle and green almonds
Acidity 0,1%
Squeezing technique and period Hand harvesting with continuous cycle, October, November
Use Meat, tomato, winter soups, boiled potatoes, winter vegetables

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