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"Dai
sassi agli olivi, la qualità che piace".
In our business maxim it is contained the spirit with that we cultivate
the 1.100 olive trees, on 4 hectares, and we produce the extra virgin
olive oil “Podere La Sassaia”. The conduction is to familiar
character, managed technically from the Alberto son: agronomist, oli
expert and taster method C.O.I. (International Olive Council). The
olive trees are controlled with care during all the year. The planning
and the participations are faces to the attainment of the maximum
quality, understanding like understanding like obtaining of a extra
virgin olive oil with valuable and peculiar chemical-physics and flavour
features respecting the nature and its rhythms. A lot of the olive’s
lands are terraces and edges with stone walls, that we hold with care
and that we are also restoring. Where possible, in the respect of
the nature, we preserve and maintenance hedges and hedgerow that delimit
the fields, like too we cultivate our olive trees according to the
principles of the integrated agricolture, burying to, every two years,
honeycomb useful as ordure. From 2003 we adhere to the project of
Mass Trap against the olive bow tie, a biological method of struggle,
supported from the administration of Suvereto. |
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Olives blend
Moraiolo, Frantoio and Leccino
Harvest
Hand harvest after survey of the most opportune degree of maturation
for single variety.
Olive press
We work olives, within 36 hours, uniforms for variety, in a modern
olive press (Alfa Laval), with a temperature under 27ºC (cold
press).
Oil blend
It is performed subsequently to the first depot of the dregs,
when the chemical-physics and flavour features turn out stable.
Employment
It is particularly adapted to being used to raw on warm dishes, like
bruschette, soup, cooked vegetable. Very adapted also for pinzimonio
and on raw vegetables.
Packaging
Bottles 0.5 litres, in green glass. Cardboard containing 6 bottles. |
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