TECHNICAL DATA

Location:

Cultivar

Technique of harvesting

Technique of extraction

Colour

Taste

Use

Assisi- Spello

Moraiolo 85%, Frantoio 10%, Leccino 5% circa

Brucatura manuale

Continuous cycle with mullers

Emerald green with golden tints

Fruity, fresh and harmonious

Best suited for: bruschette, salads, soups, etc

CHEMICAL PHYSICAL CHARACTERISTICS ORIGINALLY

Free acidity max

Peroxide number

K232

K270

Oleic acid

Total polyhydric phenols

< 0,5

<=12

<=2,0

<=0,20

<=82%

>=150 ppm

AGRICOLA NIZZI  Srl - Località Costa di Trex, 65 - 06081 Assisi (PG)
Frantoio: Viale dell'Industria, 29 - 06038 Spello (PG)
P. Iva 01499130548 Telefono e Fax (+39) 075 813378
e-mail agricola@nizzi.com