Olive groves in the Valpolicella Classica area, located in the upper hilly area
The olives are harvested by hand in November, then cold-pressed a few days
later to preserve the fragrance of the freshly harvested product. After this,
the oil is preserved in steel containers and then bottled.
Yellow-greenish in colour, with golden highlights. Full bodied, intense and
decisive aroma. Pleasant notes that recall the smell of mountain grass.
Suitable for any type of dish, both raw and cooked. Particularly light when