Description
The territory and the variety
The olive groves are located in a flat area. The climate is moderate; the terrain is medium clayey dough. The Cerasuola gives the oil a fruity of medium intensity and a harmonious taste between
bitter, spicy and sweet.
Cultivation
The land is fertilized with organic fertilizers and burying the legumes grown in the olive groves. Wild herbs are removed through light harrowing and the residues of the pruning are shredded and left in the field to enrich the soil of organic matter.
Collection
In October, when the drupes reach 5% of veraison harvesting is done by hand with facilitating equipment that causes the fall
of the olives on nets spread out on the ground. The olives are placed away in perforated plastic boxes and transported to the mill.
The processing
It takes place within 1 hour of collection in the mill in a continuous cycle about two kilometers away from the olive groves. The washed olives are pressed and the resulting paste is kneaded and placed in a two-phase decanter. Finally follows the action of the centrifugal separator from which the oil is obtained.
Storage and packaging
The oil is filtered and stored in the warehouse company in stainless steel containers below nitrogen (which prevents oxidation). The extra virgin olive oil Monocultivar Cerasuola Organic olive oil it is then ready to be bottled in dark glass. From the 2017 vintage they were produced exactly 1010 liters.
