Cultivation

• Ancient cultivar native to Irpinia, cultivated for centuries on terraced hillsides.

• Prefers well-drained, stony soils and dry climates.

• Harvested by hand when the olives reach full maturity for maximum intensity.

Flavors

• Bold and structured, with a distinctly bitter and spicy character.

• Full-bodied taste expressing the strength of its terroir.

• Long, persistent finish that lingers on the palate.

Aromas

• Medium-high fruitiness with notes of green tomato, chicory, and almond.

• Elegant aromatic complexity with a slightly peppery undertone.