Oil and vinegar

Italian extra virgin olive oil 100% monocultivar Leccio del Corno.

This monocultivar oil has an intense green color, with scents of aromatic herbs such as thyme and borage. In the mouth, it has an aroma of unripe olives and gives spicy and bitter sensations.

100% ITALIAN Extra Virgin Olive Oil monocultivar Tortiglione.

This particular olive tree has a singular bearing and a very showy and twisted trunk. This cultivar is typical of some municipalities in the province of Teramo and it seems to be unique, because it has not been found in any other area of Italy. The oil produced with Tortiglione olives is very rich in polyphenols, more than twice as any other oils.

Obtained from the cold processing of Taggiasche olives collected in our olive groves and ground within 24 hours, it is an essential component of the most refined cuisine because its gentle aroma does not cover the flavors but enhances them.

Traditional Balsamic Vinegar of Modena PDO is produced by cooking and reducing the must of local grapes such as: Lambrusco, Ancellotta, Trebbiano, Sauvignon, Sgavetta, Berzemino and Occhio di Gatta. The grapes are pressed and the must boiled until the product is halved. Then, the very valuable cooked must is cooled and later it will be decanted until winter, when it is transferred to precious wooden barrels. The Traditional Balsamic Vinegar of Modena PDO must be aged for a period of 12 years to be recognized as "AFFINATO", and more than 25 years for "EXTRAVECCHIO".

Traditional Balsamic Vinegar of Modena PDO is produced by cooking and reducing the must of local grapes such as: Lambrusco, Ancellotta, Trebbiano, Sauvignon, Sgavetta, Berzemino and Occhio di Gatta. The grapes are pressed and the must boiled until the product is halved. Then, the very valuable cooked must is cooled and later it will be decanted until winter, when it is transferred to precious wooden barrels. The Traditional Balsamic Vinegar of Modena PDO must be aged for a period of 12 years to be recognized as "AFFINATO", and more than 25 years for "EXTRAVECCHIO".

The Balsamic Dressing is a dark and clear bittersweet product. It is obtained by blending concentrated local grape musts and excellent wine vinegars.

This fine product will be matured in ancient barrels of various precious woods, in order to obtain the acetic fermentation, with the aim of obtaining the explosion of flavours and smells that distinguishes this ancient product.

The Balsamic Dressing is a dark and clear bittersweet product. It is obtained by blending concentrated local grape musts and excellent wine vinegars.

This fine product will be matured in ancient barrels of various precious woods, in order to obtain the acetic fermentation, with the aim of obtaining the explosion of flavours and smells that distinguishes this ancient product.