variety: 100% crastu

classification of the oil: superior quality extra-virgin olive oil

first produced: 1999

average number of bottles per year: 50,000

areas produced: Castelbuono and San Mauro Castelverde

name of olive grove: Timpa della Finocchiara and Valle della Ginestra

year planted: century-old olive groves

yield per hectare: 5,600 kg/70kg plants

altimetry of the olive grove: 300/400 metres

cultivation system: umbrella structure

density of plantation: 60/80 plants per hectare

harvesting time: 1 to 10 October

milling: within twelve hours of picking with a continuous flow, integral cold pressing plant. Defoliation and automatic washing of the olives, the frangitura, or crushing, with a low speed, double grill and the gramolatura, or stirring of the oil paste at low oxygen levels, the two-phase centrifugal separation, without adding water. A period in the decanter to settle and refine the oil in oxygen-free stainless steel containers under inert gas

settling equipment: the decanter-tanks are in stainless steel with a capacity of 10 and 50 hl., respectively

settling time in decanter: 60 days, under inert gas

conservation temperature: 15° - 18°C

filtering : by double layer membrane with a mirrored asymmetric pore structure, which provides graded filtration without adversely affecting desirable characteristics

period and modalities of bottling: by the end of November after natural decanting.
Inert gas insufflation to eliminate the oxygen in the space in the neck of the bottle

acidity levels (*): 0,1

number of peroxides (*): 4 meq 02/kg

spectrophotometric values (*): k 232=1,50; k 270=0,09; ∆k=0

shelf life: 18 months after bottling