| 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 |
