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L’Olio

EXTRA VIRGIN OLIVE OIL
hand harvested and crushed in Loreto Aprutino

Area of Production: Loreto Aprutino (PE)
Cultivar: Dritta (70%), Leccino (30%)
Soil: Limestone clay, Stony soil
Altitude: 300 meters above sea level

Training system: Vase
Vineyard Planting Year: 1915-25
Bottles produced: 1.000
Size: 500 ml – 5000ml

As testified by archaeological remains found in the historic hilltop town of Loreto Aprutino, Central Italy, Extra Virgin Olive Oil has been produced locally for thousands of years. At 300 meters above sea level the native Dritta and Leccino varieties and the unique microclimate influenced by the Adriatic Sea and the Gran Sasso produce the finest extra-virgin olive oil. The Olives are hand-picked from November to December. The Olives are cold-pressed on the same day, using the traditional millstone method. Bottling is preceded by filtration.
An ideal dressing for a myriad of dishes. Best enjoyed on salads, vegetables, soups and pastas, or flavor with garlic and use in the place of butter on warm bread.

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