Olio di Rosso |
Extravergine di Oliva
The first variety, Olio di Rosso, is grown at an altitude of 300 metres on very steep ground. Made primarily from the Leccino olive variety but with additional Frantonio and Ascolana olives it is cold-pressed within 5 hours of being harvested by hand. The short time between thehand-picking and the extraction resluts in oils with low acidity as well as a fresh, clear and aromatic character.