Widely-planted olive variety in Tuscany and the Chianti zone. Rather contained growth profile and low vigour. Medium crop and medium-early ripening. Olives are rounded, with a fairly large seed.

The oil is complex and impressive with a colour ranging from pale to intense green. The nose is redolent of artichoke, cardoon, wild herbs, and fresh olive. Cardoon and artichoke return on the palate, which is bitterish and peppery. Perfect oil for soups and grilled meats.

Denomination
Olio Extra Vergine di Oliva.
Type of cultivar
100% Moraiolo.
Growing Area
All Olive tree of Fèlsina.
Olive tree density
277.
Training system
Vase-shaped, Vase bush, Monocone.
Harvest
Manual.
Pressing
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.