Leonardo

EXTRA VIRGIN OLIVE OIL

CHARACTERISTICS: Leonardo is an extra virgin olive oil obtained from the skilful blend of the best varieties of native olives. Leonardo is born from the milling of olives harvested by hand at the right degree of ripeness and processed within 3 hours. This shrewdness to avoid altering its aroma, nutritional properties and organoleptic qualities. The careful selection of the raw material combines quality and tradition, full expression of the experience of the master olive oil which, through mechanical processes and cold extraction, creates an extra virgin olive oil of excellent quality.

REGION: Abruzzo, origin of raw material and production, about 370 m above sea level

HARVEST PERIOD: first decade of October

PROCESSING TYPE: continuous cycle milling, cold extraction

VARIETAL SELECTION: Dritta 70%, Leccino 15%, Castiglionese 15%

ORGANOLEPTIC EVALUTUATION: Medium fruity, with definite and enveloping aromas of sage and notes of mint, then chicory and fresh almond. Mouth of great correspondence. Bitter and spicy balanced with persistent spicy notes.

IDEAL FOR: medium structured dishes, bruschetta, sliced or roasted meat, soups, cooked vegetables, salads of legumes, mature cheeses, grilled fish.

SENSORY EVALUATION

Cultivar

Dritta

Leccino

Castiglionese

Giotto

ORGANIC EXTRA VIRGIN OLIVE OIL CERTIFIED

CHARACTERISTICS: Organic extra virgin olive oil handcrafted in Italy from local olives, harvested and processed using certified organic methods. All stages of the production chain from the working of the soil, environmental and nature protection, harvast systems up to oil extraction, take place in compliance with the regulations in force in the sector and are certified by authorized inspection bodies.

REGION: Abruzzo, origin of raw material and production, about 370 m above sea level

HARVEST PERIOD: first decade of October

PROCESSING TYPE: continuous cycle milling, cold extraction

VARIETAL SELECTION: Frantoio 40%, Leccino 25%, Rosciola 20%, Dritta 15%

ORGANOLEPTIC EVALUTUATION: Medium fruity with complex nose characterized by fine notes of wild herbs, harmonious hints of rosemary, slight hints of yellow fruit. Enveloping to the taste with spicy tones of black pepper, decisive bitterness and balanced spicy.

IDEAL FOR: grilled meats, baked lamb, soups, vegetable soups, cooked vegetables, baked potatoes, tomato caprese, aged or goat cheese, fish soups, stewed shellfish, carpaccio.

SENSORY EVALUATION

Cultivar

Frantoio

Leccino

Rosciola

Dritta

Tintoretto

EXTRA VIRGIN OLIVE OIL MONOCULTIVAR CASTIGLIONESE

CHARACTERISTICS: Tintoretto is an oil monocultivar obtained from the selection of native olives of Castiglionese variety. Characteristic of Castiglionese is that it comes from ancient plants present only in the Valley of the River Fino, in the province of Teramo. In Italy there are more than 500 olive varieties, this unique biodiversity in the world gives monovarietal oils a strong sensorial and territorial identity. The "Castiglionese" olive tree has a limited distribution and is present above all in the municipality of Castiglione Messer Raimondo from which the cultivar takes its name. Plant of particular beauty and good vigor but low return in oil.

REGION: Abruzzo, origin of raw material and production, about 370 m above sea level
HARVEST PERIOD: first decade of October
PROCESSING TYPE: continuous cycle milling, cold extraction

VARIETAL SELECTION: Castiglionese 100%

ORGANOLEPTIC EVALUTUATION: Medium fruity, elegant with vegetal notes, tomato, almond, sage and balsamic scents. On the palate harmonious and persistent hints of bitter and spicy, reminiscent of black pepper and artichoke.

IDEAL FOR: cold appetizers, velvety soups, soups, baked meats, grilled poultry, roasted potatoes, legumes and raw vegetables, carpaccio, tomato caprese, fresh or stringy cheeses, seafood appetizers, marinated sea bass, roasted fish.

SENSORY EVALUATION

Cultivar

Castiglionese

Mantegna

EXTRA VIRGIN OLIVE OIL MONOCULTIVAR LECCIO DEL CORNO

CHARACTERISTICS: Mantegna is an extra virgin olive oil obtained by solely native olives of Leccio del corno variety. Mantegna is born from the milling of olives harvested by hand at the right degree of ripeness and processed within 4 hours. This shrewdness to avoid altering its aroma, nutritional properties and organoleptic qualities. The careful selection of the raw material combines quality and tradition, full expression of the experience of the master olive oil which, through mechanical processes and cold extraction, creates an extra virgin olive oil of excellent quality.

REGION: Abruzzo, origin of raw material and production, about 370 m above sea level
HARVEST PERIOD: first decade of October
PROCESSING TYPE: continuous cycle milling, cold extraction

VARIETAL SELECTION: Leccio del corno 100%

ORGANOLEPTIC EVALUTUATION: Medium intense fruity, with vegetal scents of grass, artichoke, lettuce and chicory associated to aromatic notes. Full and complex mouth with decisive and pleasantly persistent bitterness and spicy.

IDEAL FOR: legume starters, spelled soups, steamed beans, tomato salads, baked or boiled potatoes, baked rabbit, roasted poultry, pasta with salmon, gratin molluscs, swordfish tartare, seasoned cheeses.

SENSORY EVALUATION

Cultivar

Leccio del corno

Caravaggio

EXTRA VIRGIN OLIVE OIL MONOCULTIVAR DRITTA

CHARACTERISTICS: Caravaggio is an extra virgin olive oil obtained by solely native olives of Dritta variety. Caravaggio is born from the milling of olives harvested by hand at the right degree of ripeness and processed within 4 hours. This shrewdness to avoid altering its aroma, nutritional properties and organoleptic qualities. The careful selection of the raw material combines quality and tradition, full expression of the experience of the master olive oil which, through mechanical processes and cold extraction, creates an extra virgin olive oil of excellent quality.

REGION: Abruzzo, origin of raw material and production, about 370 m above sea level
HARVEST PERIOD: first decade of October
PROCESSING TYPE: continuous cycle milling, cold extraction

VARIETAL SELECTION: Dritta 100%

ORGANOLEPTIC EVALUTUATION: Medium intense fruity, with complex vegetal aromas of mown grass, artichoke, chicory and consistent hints of green almond. In the mouth persistent balsamic hints, bitter and spicy decided and harmonious, green almond in closing.

IDEAL FOR: structured dishes based on red meat, arrosticini, baked rabbit, grilled poultry, salmon carpaccio, baked potatoes, risotto with molluscs, stewed crustaceans, goat cheeses, mashed beans, legume soups.

SENSORY EVALUATION

Cultivar

Dritta

Bernini

EXTRA VIRGIN OLIVE OIL MONOCULTIVAR LECCINO

CHARACTERISTICS: Bernini is an extra virgin olive oil obtained by solely native olives of Leccino variety. Bernini is born from the milling of olives harvested by hand at the right degree of ripeness and processed within 4 hours. This shrewdness to avoid altering its aroma, nutritional properties and organoleptic qualities. The careful selection of the raw material combines quality and tradition, full expression of the experience of the master olive oil which, through mechanical processes and cold extraction, creates an extra virgin olive oil of excellent quality.

REGION: Abruzzo, origin of raw material and production, about 370 m above sea level
HARVEST PERIOD: first decade of October
PROCESSING TYPE: continuous cycle milling, cold extraction

VARIETAL SELECTION: Leccino 100%

ORGANOLEPTIC EVALUTUATION: Light fruity, with hints of grass and notes of officinal herbs, such as mint and basil. Fine mouth where herbaceous is confirmed, artichoke and almond in closing. Bitter and spicy, light and harmonic.

IDEAL FOR: delicate or medium-structured dishes, white meats, carpaccio, fish, swordfish salads, marinated blue fish, octopus carpaccio, grilled tuna, fish couscous, steamed molluscs, lentil purée, bean soups, grilled vegetables, velvety, mayonnaise, fresh cheeses.

SENSORY EVALUATION

Cultivar

Leccino

SENSORY EVALUATION

Cultivar

Leccino

Dritta