Extra virgin olive oil
For centuries, the Umbrian hills have been characterized by vast stretches of olive plantations and the passion of those working them to produce one of the world’s most interesting and historic olive oils since Roman and Etruscan times.
Umbria is not a region known so much for the quantity of oil produced, but rather the quality that distinguishes it from those of adjacent regions. About 90% of the oil produced in Umbria’s rolling hills is high quality extra virgin olive oil.
The process of producing this signature Umbrian product is dedicated to keeping to the proud Umbrian traditions established throughout centuries of oil making, whilst striving for ever greater quality. From the picking of the olives, to the conservation of the final product everything is finalized to the production of a simply great olive oil known for its vibrant green color and intense flavour and aroma.
The olive groves face westwards and receive their first direct exposition to sunlight almost two hours after the ones facing east. This means the constant average temperature is slightly lower and results in a natural protection against belated attacks from olive parasites. Most olive trees in the area are found at a very specific altitude range, between 250 and 450 meters, though some plants may rarely be found even higher up on the Umbrian hills; the hills’ porous terrain contributes to the produced oil’s quality by allowing the tree’s roots to penetrate deeply into the earth. The climate is another key factor in guaranteeing the region’s oil signature quality; mild and temperate it favors a relatively slow maturing of the olives, which has an important impact on the final product’s acidity and taste profile.
Umbria’s olive plants of those typical of central Italy: Moraiolo, known for its hardiness in adverse weather conditions and high altitudes and a good presence of Leccino and Frantoio..
Cantina Tudernum’s specific production area is that of the Colli Martani in Central Umbria, the heart of the region’s oil production. The oil produced here typically possesses an average to intense fruity aroma with bitter and spicy accents.
Produzione: Italiana
Coltivazione olivi: zone collinari (min.250 m slm), terreni di medio impasto, clima conyinentale, esposizione prevalente SUD, SUD-OVEST
Varietà: Frantoio, Moraiolo, Leccino, San Felice
Note colturali:
Tipo di allvamento prevalente: a vaso
Potatura: annuale
Epoca di raccolta: dal 20-25 ottobre al 20-25 novembre
Raccolta: parte meccanica, parte manuale
Tipo di lavorazione: a freddo
Caratteristiche organolettiche: all'olfatto si caratterizza per una persistenza netta ed elegante di erba fresca tagliata, aromatica, e con sentori di frutta verde, accompagnati al gusto da equilibrata sensazione di amaro e piccante
Consigli d'uso: ideale sia per condimenti a freddo che per la cottura, essendo il tipo di olio alimentare che meglio regge le alte temperature
Conservazione: in luogo asciutto, al riparo dalla luce e da fonti di calore
