Very widely-planted variety throughout Italy. Characterised by an elegant profile, it boasts high vigour and good resistance to cold and pest attacks. Crop level is good and consistent, and ripens fairly early. Yields a medium-intense oil with a good balance of bitterish and peppery qualities. Appears a sparkling lime-green. The bouquet, crisp and clean-edged, offers herbaceous notes of wild herbs and fresh vegetables. In the mouth, it releases pungent hints of almond, olive leaf, and garden herbs. Best enjoyed with light dishes, such as salads, mushrooms, raw and poached fish, veal and poultry.

Denomination
Olio Extra Vergine di Oliva.
Type of cultivar
100% Leccino.
Growing Area
All Olive tree of Fèlsina.

Olive tree density
277.

Training system
Vase-shaped, Vase bush, Monocone.

Harvest
Manual.

Press
With pitting machine.

Olive tree age
The olive groves were planted partly in the 60s, and the youngest in the 80s.

After being picked, the olives are separated from the leaves and washed in running water, then the pulp is separated from the stone. Just the olive pulp goes in the malaxer, where it is kneaded at a temperature of 25°C; this process varies in length depending on the growing year and on the olive variety. The paste then goes into the decanter, which centrifuges it to separate out the oil from the vegetal water and low-quality pomace oil. Finally, the oil is filtered.