variety: 50% giarraffa, 30% messina ogliarola, 20% biancolilla

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

first produced: 1998

average number of bottles per year: 200,000

areas produced: Castelbuono and San Mauro Castelverde

name of olive grove: Mocciaro and Costa Lagnusa

year planted: century-old olive groves

yield per hectare: 14,000 kg/90 kg plants

altimetry of the olive grove: 200/500 metres

cultivation system: umbrella structure

density of plantation: 120/130 plants per hectare

harvesting time: biancolilla 1 to 15 October, ogliarola 15 to 30 October, giarraffa 30 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 andrefine the oil in oxygen-free stainless steel containers under inert gas

settling equipment: the settling of the oil is done in 100 hl stainless steel tanks

settling time in decanter: 45 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 mid December after natural settling / after 15 days after production by filtering.
Inert gas insufflation to eliminate the oxygen in the space in the neck of the bottle

acidity levels (*): 0,2

number of peroxides (*): 6 meq 02/kg

spectrophotometric values (*): k 232: 1,69        k 270: 0,17        ∆k: 0

shelf life: 18 months after bottling

(*)  values indicated are subject to variation depending on the year produced