Oil

There are 1000 olive trees growing alongside the estate’s vineyards, all of which are completely organic. Olive oil has been produced in Umbriafor thousands of years, and whenadopting this tradition for itself, the estate decided it wanted to establish a bond with native varieties of olive called leccino, frantoio, pendolino and moraiolo . The DOP oil it produces is designated as being part of the Colli del Trasimeno district.The olives are picked by hand in November and cold-pressed by stone.The oil that results is bright green and has an extraordinary fruity aroma that is fresh and clean and dominated by the scent of artichokes and celery.There is just a hint of spicy bitterness that underlines its freshness.It is perfect for drizzling over soups, salads and dishes in which pulses are the primary ingredient but full bodied enough to enhance the flavour of the char-grilled meats that are so typically Umbrian. The slight cloudiness of the oil and the presence of light sediment only serve to confirm its genuine origins.To enjoy it at its best, it should be consumed within a year of being produced.