Moraiolo, Frantoio and Leccino varieties from the hills of Roviglieto and Scandolaro are used for Colleruita-Dop Umbria Extra Virgin Olive Oil Colli Assisi-Spoleto.
Small-sized, low yielding olive trees whose life is closely related to the life of the people who take care of them between the earth and stones until the harvest. Only a careful selection of the fruits allows Marco to obtain this intense aromatic note of green olive; the balance between bitter and pungent flavour distinguishes this typical Umbrian extra virgin olive oil.
Brand name: Colleruita Dop Dop Umbria Colli Assisi-Spoleto Extra Virgin Olive Oil
Harvesting technique: Picked by hand with manual or hand-held pneumatic combs
Harvest time:vOctober and November
Pressing system: High technology continuous cycle system
Crushing method: High-tech continuous mechanical crushing equipment