BERTINOLIO

The coincidence of several elements, such as the soil composition and the climate (sunlight, dew, rain),
helps to make the area of Bertinoro one of the most famous gran cru of wine growing in Emilia-Romagna
as well as being ideal for olive growing. We have about 400 olive trees.
DENOMINATION: Bertinolio, Cold-pressed Extra-virgin Olive Oil
VARIETIES: Frantoio, Leccino, Moraiolo
OLIVES FROM: Selva Ghino Estate, Badia Estate, Giardino degli Olivi, Bertinoro
ALTITUDE: 150 m above sea level
SOIL TYPE: calcareous-sandy ground
HARVESTING: it starts at the beginning of October and lasts about 10/15 days. The olives are always
stripped off by hand with nets placed under the trees to stop them falling on the ground, to preserve oil quality.
They are then put into boxes and placed onto mats, where they are kept until the pressing, which takes
place within one day.
PRESSING: to obtain fine oil, it is essential to choose a milling technique that places quality before quantity.
That is why we prefer the traditional cold-pressing technique, with the olive press. We only produce
about 700 litres per year, but the quality is definitely higher.
FEATURES: the colour is opaque yellow tending to green when it has been recently pressed, because it
has not been filtered yet, while it turns limpid in springtime after it has been left to decant in stainless-steel
tanks. It has a strong smell, and the flavour is definite and contemporarily delicate.
PAIRING: excellent for salad dressing, to make pinzimonio (emulsion of oil, vinegar, salt and pepper in
which raw vegetables are dipped), to season bruschetta (toasted bread with garlic and olive oil) and in every
dish where raw oil is required.
PRODUCTION: extra virgin oil about 200 litres