Provenance: Terontola near Cortona and Venazzano near Tuoro sul Trasimeno. Olive groves on semi hard terrain, well exposed and at 300 mts.

Pressed: Hand picked when ripe between October and November; pressed in a granite press followed by continuous cold extraction technique.

Olive types: Frantoio, Leccino e Moraiolo

Colour: Straw yellow with golden accents

Nose: ample olive and fresh grass.

Taste: delicately fruity with notes of aromatic herbs, with final hints of sweet almonds.

Acidity: 0.20%

Combines well with: everything, raw on soup, on raw and cooked vegetables, vinaigrette, salads, bruschetta, roast fish, roast and grilled meats, grilled or vapour cooked vegetables.