OLIO EXTRAVERGINE DI OLIVA
Variety:
Frantoio, Moraiolo, Leccino, Pendolino and some centuries-old Olivastra Seggianese trees.
Harvest:
Between October and November, exclusively by hand.
Extraction method:
Cold pressing in a continuous system within 24 hours of harvest.
Storage:
In stainless steel tanks away from light and heat.
Bottling:
After filtering by gravity on a cotton filter.
Notes:
Colour: intense green (depending on the vintage).
Bouquet: fruity intense suggesting olives, artichokes and almonds.
Taste: fruity, moderately spicy with rennet apples and a slightly bitter flavour; with natural ageing it “softens” and becomes more rounded.
Food pairings: uncooked on bruschetta, green salad and vegetable soup. It is also excellent for cooking and frying food, because it withstands heat better than any other oil and undergoes less changes.
Available capacities:
0,500 – 0,750 – 3,000 – 5,000 l
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VINEYARDS
Capanna’s vineyards are all located within a 2 km radius of our cellar, located in the Montosoli area, which has always been considered one of the best in the area.
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WHERE WE ARE
Capanna is located in the northern area of Montalcino, immersed in a breathtaking landscape characterized by woods, vineyards and olive groves about 30 km south of Siena. A place rich in history and wine tradition.
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