Borgaccio extra virgin olive oil is the result of organic farming on the cool dry slopes of Poggio Cennina in the Val d’Ambra, where the local micro-climate and the soil give rise to a unique, vibrant oil, with a strong, elegant personality. The olives are harvested exclusively by hand and pressed cold the same day.
Producer
Poggio Cennina Farm
Production zone
Poggio Cennina in the Val d’Ambra
Altitude
300 to 350 metres
Type of olive tree
Frantoio 35%, Moraiolo 35%, Leccino 30%
Soil
On the hills, with slopes of 10% to 18%, are to be found loose and skeletal soils, with neutral pH and high content of free iron and manganese oxides, available water and, above all, excellent capacity for oxygenation. Biological activity and nutrient exchange capability are of a high order.
Nursery technique
Polyconical pots
Harvesting
Manual
Pressing
Cold
Yield
14%
Gastronomy
Can be used as a fresh additive to vegetable soups or spelt dishes, on succulent grilled meats, or as a way of turning a simple slice of bread into a tasty meal.
Organoleptic characteristics
Brilliant colour, a mixture of light and leaf. Very intense, fruity, persistent fragrance. Refined taste, well-defined and pleasantly sharp.
