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Organic Extra Virgin Olive Oil: Meleto - Poggiarso - Casi Selection 2017

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€20.00

Organic Agriculture


SIZE: 0.10 Liters for all three types
PERSONALITY: naturally organic – firm and zesty - elegant and enveloping
STYLE: typical, fruity and slightly spicy - a bitter note typical of olives from Chianti - fresh and pleasing
COLOR: clean and intense green – brilliant, dark green - bright green
BOUQUET: typical of the cultivar with almond notes lingering on the finish - herbaceous with notes of fresh fruit - intense and generous
PALATE: medium fruit with a balanced sharpness and spiciness – spicy with fruity notes – mild spiciness with hints of fresh grass
PAIRINGS: excellent with fish, white meats, salads and bruschetta - grilled meats and vegetables au gratin - first courses and side dishes of the Chianti tradition

 

Details

PRODUCTION AREA: lands surrounding the Castle of Meleto - Poggiarso - Casi
ALTITUDE:
360 to 530 m above sea level - 510 m above sea level - 400 m above sea level
OLIVE GROVE SURFACE:
3 hectares - 0,80 hectares - 2,5 hectares
PLANTS IN PRODUCTION:
about 1.600 - 250 - 900
CULTIVARS: Frantoio, Moraiolo, Leccino and Pendolino - Correggiolo and Moraiolo - Moraiolo, Leccino and Correggiolo
PRODUCTION AVERAGE: 12 lt / qle - 9 lt / qle - 13 lt / qle
YIELD PER PLANT:
12 kg of olives - 11 kg of olives - 10/12 kg of olives
AVERAGE YIELD IN OIL:
from 12% to 15% - 9%
ACIDITY: 0.17%
PESTICIDE TREATMENTS:
none for all three types
FERTILIZATION:
none for all three types
PROCESSING:
grass shredding
TRAINING SYSTEM:
polyconic vase
HARVESTING PERIOD: first days of November - first week of November - last week of October
HARVESTING:
traditional hand-picking – stripping – stripping (the olives are placed in boxes with a capacity of 10 kg with sides and bottom perforated to allow natural transpiration)
TYPE OF PRESSING:
the olives are pressed the same day in which they are gathered. Pressing is carried out in the mill utilizing a modern continuous cycle system.

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