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The extravirgin bio olive oil |
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Produced through the hand harvest of cultivar typical of Pisan hills (frantoio, leccino, pendolino, moraiolo), generally carried out between the end of October and the first half of November, Pieve de’ Pitti Extra Virgin Bio Olive Oil, has a mellow green colour kindling golden reflexes that become gradually deeper. The low yield per plant and the low temperature milling assure an excellent olive fruity smell, fragrant and fine taste, with nice spicy notes that match both meat and raw dishes. Just a little quantity of the bright green MonoCultivar Oil of Razza, comes from olives picked when well ripe but still green as typical of the cultivar.
Starting from the 2010 oil season, The Extra Virgin Olive Oil Pieve de 'Pitti has been certified as organic product and its origin is guaranteed by the Tuscany IGP Oil Consortium.
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Tuscany IGP Extra Virgin Olive Oil Consortium
BioAgricert
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| production notes |
| bottles |
1.000 |
| cultivar |
frantoio, moraiolo, leccino, pendolino, razza |
| olive grove |
130 mt asl, West oriented |
| training method |
vase
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| density (vine/ha) |
300
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| soil |
sandy, full of shells
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| harvest |
hand made, between the end of October and first half of November |
| crushing |
cold-pressd by 24 hours from harvest |
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| tasting notes |
| colour |
intense green |
| perfumes |
fragrant e olive fruity |
| taste |
fine with spicy notes |
| keeping |
avoid light, temperature of 12-20°C and humidity of 70-80% |
| use |
better before 18 months from bottling date |
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