PRODUCTION AREA: Catanzaro//Calabria//Italia

HARVEST: Through shaking, performed from the first ten days of October until the second week of December

EXTRACTION METHOD: cold with a temperature of about 20 ° C, within 12 hours of collection

STORAGE: stainless steel silos with controlled temperature and coverage of the headspace with nitrogen

SENSORY CHARACTERISTICS: medium fruity, very harmonious with taste and smell

ACIDITY: 0,29

NUMBER OF PEROXIDES: > 6,5 Meq

BIOPHENOLS EQUAL TO: 551mg/kg

FORMAT: dark glass bottle of 0.25lt, 0.50lt and 0.75lt. Format for catering 10ml Single-dose sachet

PRODUCTION REGULATIONS:Organic Agriculture