PREMI & RICONOSCIMENTI
EVO IOOC 2021 - Gold Medal
Grand Cru Capo Terzo
MONOCULTURE CANINESE VARIETAL OLIVES
PRESSING: cold
Mechanical pressing using the farm’s own Alfa Laval AO500 Top
APPEARANCE: Bright-colored
COLOR: Emerald green with golden sheen
AROMA: Its nose, calm and balanced aromas
TASTE: On the palate, an extra touch of spicy with artichoke and thickle tones that accompany the dishes wuthout prevailing. Soft and calm lingering
Serving suggestions To accompany: roast lamb, legume soups, broad bean and chicory puré, roast meats with duchess potatoes, grilled poultry.
| Tipo contenitore | Vol (cl) | Prezzo a bottiglia (€) | N. bottiglie per scatola | Prezzo a confezione (€) |
| Bottiglia | 250 | 7 | 6 | 42 |
| Bottiglia | 500 | 13 | 6 | 76 |
| Lattina | 5L | 105 |
| Tipo contenitore | Vol (cl) | Prezzo a bottiglia (€) | N. bottiglie per scatola | Prezzo a confezione (€) |
| Bottiglia | 250 | 14 | 6 | 83 |
MONOCOLTURA OLIVE VARIETÀ CANINESE
FRANGITURA: a freddo
Frantoio aziendale di proprietà, progettato e assemblato dall’azienda con i migliori macchinari.
Estrazione meccanica
ASPETTO: Brillante
COLORE: Giallo dorato con nuance verdi
ODORE: Al naso, molto delicato con chiari sentori di carciofo e di rucola SAPORE: Al palato, ritrova l’aggressività tipica della Caninese da piante secolari.
Finale persistente e piccante
Dove se ne consiglia l'utilizzo Abbinamenti: insalata di ceci, marinata di salmone, patate al cartoccio, zuppe di legumi, insalate di carciofi e bottarga, involtini di pollo.
GAMBERO ROSSO 2017
Guida slow food 2015
Terre d'olio 2015
flos olei 2015
Guida slow food 2014
Organoleptic Characteristics
Color: emerald green.
Its bouquet emits generous and bold scents of rocket, cardoon, chicory and green almond, with a refreshing balsamic undertone.
In the mouth it is smooth, with hints of chicory and lettuce, laced with a prominent note of bitterness and pungency. Lingering balsamic aftertaste of peppermint.
Its bouquet emits generous and bold scents of rocket, cardoon, chicory and green almond, with a refreshing balsamic undertone.
In the mouth it is smooth, with hints of chicory and lettuce, laced with a prominent note of bitterness and pungency. Lingering balsamic aftertaste of peppermint.
Where it is produced
This oil is produced of olives from centuries-old monoculture Caninese varietal olive trees cultivated in a small olive grove located on the owner’s land (lot 383 – plate 4) in Capo Terzo, municipality of Tessennano (Viterbo). The oil is made from the fruit of 80 olive trees that are over 100 years old. The lot is on a hillside with southern exposure.
The soil is of volcanic origin and particularly fertile, the pH is neutral, and the cultivation layer is sandy-clayey.
Height: m 307 asl
Satellite coordinates: 42,4805 N 11,7842 E
The soil is of volcanic origin and particularly fertile, the pH is neutral, and the cultivation layer is sandy-clayey.
Height: m 307 asl
Satellite coordinates: 42,4805 N 11,7842 E
Chemical Analysis
| Name | Variety | When harvested | How much was produced | Waxes (mg/kg) |
Polyphenols (mg/kg) |
Biophenols (mg/kg) |
Peroxides (meq 02/kg) |
Acidity (g oleic acid/100 g) |
|---|---|---|---|---|---|---|---|---|
DATA COMING SOON