Production Area / Etna, South side
Denomination / Extra Virgin Olive Oil
Cultivar / Nocellara Etnea
Harvest / the harvest takes place at the beginning of the olive ripening, at the end of October.
Harvest / harvesting by hand, directly from the plant, of the olives grown on volcanic soils.
Extraction / milling methods after harvesting, with a cold extraction system, in a controlled atmosphere, allowing the best preservation of the aromatic components.
Tasting notes / golden yellow colour with green reflections, the nose is fruity and light, the palate is herbaceous, fresh, with hints of artichoke, green tomato, sometimes with notes of fresh almond.