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Verona’s olive oils

veneto

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