Extra virgin olive Oil
Name : LE CALCAROLE
Production Area : Negrar di Valpolicella
Variety : Grignano, Favarol e Casaliva
Cru : Calcarole (315 m a.s.l.)
Cultivation form : traditional vase
Harvest method : early days of November with manual grinding.
Processing : Squeezed with cold milling according to the traditional method.
Features : bright gold color and greenish reflections. The smell is intense but slim and elegant. The taste is fruity, soft, delicate, with good aromatic persistence.
Bottles produced : about 450/year
Salva