"...expression of our land, of selected Olive trees,
of a passion that comes from the past but which is
renewed with every harvest, for a new interpretation
of quality Extra Virgin Olive Oil ..."
of a passion that comes from the past but which is
renewed with every harvest, for a new interpretation
of quality Extra Virgin Olive Oil ..."
Monocultivar di Leccio del Corno
Olive Groves: Doppioni and Piaggia a Silli.Ripening Period: The best time is usually between the last week of November and the first days of December.
Characteristics: It smells fruity, of tomato leaves, green olives and grass. The taste is very distinct, reaffirming it’s odour. Spiciness and bitterness prevail in the end.
Combinations: Salty and spicy dishes such as “Stracotto del Chianti” (beef cooked in red wine) and beef cooked in red wine and pepper.
Leccio del Corno Monocultivar - Olio Extra Vergine di Oliva Leccio del Corno - Florence - Chianti - Farm - Leccio del Corno
