Organic extra virgin olive oil
Production Zone / Hills to the South of Firenze
Geographical Area / Municipality of Bagno a Ripoli in Florence
Height/ above sea level 250 m s.l.m.
Olive Orchard Age / Centuries-old trees
First crop on the market / 2003
Form of cultivation / Polyconic Vase
Varietal / Moraiolo, Frantoio, Leccino e Americano
Soil Management / Natural grass
Harvesting System / By hand using facilitators, in perforated crates
Time between harvest and olive production / Maximum 12 hours
Type of Extraction / Centrifugal cold press extractor
Harvest Period / October – November
Paperboard Filtering / Within 12 hours of extraction
Bottling / In-company bottling with vacuum technology
OlOrganic extra virgin olive oil
While renovating the premises, a Guadagnòlo was found together with some terracotta oil jars from Impruneta. For this reason, the name Guadagnòlo was chosen for the oil of Fattoria Ramerino.
Best enjoyed with grilled fish and salads; also excellent with raw vegetables in pinzimonio (dipped into oil poured straight from the bottle).
Medium intensity fruity taste in which perfectly ripened olives predominate with an aftertaste of almonds and nuts. A perfect balance of pungent and bitterness is present at a medium intensity.