PREMI E RICONOSCIMENTI
BEST IN CLASS
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BEST IN CLASS
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BEST IN CLASS
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Harvest
Manual picking begins at onset of veraison. The olives are defoliated and washed, then processed in selected local mills within 12 hours of harvesting.
Milling
Malaxing should be carried out at a temperature no higher than 33 °C, to seal the fragrance.
Bottling
All unfiltered oil is stored in nitrogen, in stainless steel silos.