The Santa Lucia olive groves is located at 350 meters above sea level.
A mix of limestone (alberese) and marine deposits.
The Moraiolo olives were harvested exclusively by hand with olive rakes in the final ten days of October 2020.
Once harvested, the olives are placed in ventilated crates and immediately taken to the oil mill, a few kilometres away from the company. The extra virgin olive oil is obtained with the continuous cold extraction method. The temperature never exceeds 25°C, to allow the oil to preserve all its characteristics of freshness and genuineness.
Autumn very rainy and quite cold; mild and not very rainy winter. Beginning of spring cold, with temperatures below zero-degree isotherm in the last ten days of March. Average temperatures and scarce rainfall followed. Summer arrived around the time of the solstice, with highs consistently above 30°C starting as early as the 11th of June, and a total absence of precipitation. The rains at the end of August softened the summer heat, although September temperatures remained high and above the seasonal average; the temperature difference between day and night was quite noticeable. This weather did not favor the development of the dreaded olive fly, and as a result the olives were healthy but also smaller than average. The month of October presented with all its typical implications: temperatures falling in the night, rains alternating with sunny days. Harvest began after the 10th of October, with very low oil yields but excellent results from a qualitative point of view.
In the storage cellar, the olive oil is immediately filtered, and held in stainless steel containers until bottling.
1600 bottles of 0,25 liter
Acidity = 0.25 % in oleic acid
Number of peroxides = 3.68meq O2/Kg
Polyphenols =508 mg/kg
Vitamin E= 241 mg/Kg
Brilliant green with gold reflections. Nose green fruity, with hints of fresh aromatic herbs. Smooth in the mouth, elegant and pleasantly pungent. Oil with a long persistence and an aftertaste of wild rocket salad.