29° Concorso dei Produttori di Olio della Pedemontana Veneta 2019: 4° Premio Categoria Biologico

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The Extra Vergin Olive Oil of Villa Angarano is produced from olive trees located on a hilly slope, facing East, South-East. The diurnal temperature rage and the constant cold and dry night breeze coming from Valsugana have always favored the cultivation of olive trees. The olive varieties used are frantoio, leccino and pendolino. The olives are hand-picked and carefully defoliated. The cold pressing is carried out within 48 hours from the harvest. The flavour bouquet is intense and elegant with grassy notes, slightly spicy on the palate.

Vintage 2018 – olive oil properties:

acidity: 0,25
peroxide: 9,54
total polyphenols: 186

OLIVE VARIETY: frantoioleccinopendolino

PRODUCTION AREA: 200m slm, on a hilly slope, East-South/East sun exposure

TYPE OF SOIL: alluvial, marl medium-texture soil

HAND-PICKING PERIOD: by the 15th of January


SIGHT: gold green with with graduated yellow shadings

SMELL: intense and elegant bouquet with grassy scents

TASTE-SMELL: final taste with a light spicy flavour of pepper