Type: DOP Aprutino Pescarese
Acidity: 0,24
Olive variety: dritta 90%; leccino 10%
Average annual production: 3.000 250 ml bottles, 3.000 500 ml bottles
Geographic location: colline di Bolognano
Harvest: by hand
Yield (olives per hectare): 9 Kg olive oil each 100 Kg olives
Harvest period: last week of October
Leaching: mechanical and physical process
Maturing: when the ideal maturation parameters are reached
Sensorial features: from green to gold bright yellow; fruity with light almond aftertaste; low acidity