OLIO IL VELATO

„Il Velato“, das aus den Olivensorten Correggiolo, Moraiolo, Leccino und Pendolino hergestellt, von Hand geerntet und in der modernen Ölpresse des Unternehmen gepresst wird, weist einen typisch bitteren Geschmack auf.

SCHEDA TECNICA
PREMI & RICONOSCIMENTI

SCHEDA TECNICA

2015
2013
2009
2008
2007
2006
2005
2004

SORTE: Olio Extra Vergine d'Oliva
ANBAUGEBIET: Olivenhaine auf dem Landgut von Agricola San Felice (Castelnuovo Berardenga, Siena)
HÖHE: 350-400 Meter (ü. d. M.)
ERZIEHUNGSFORM: „Vaso cespugliato“ (Buschform)
BAUMSCHNITT: Alle zwei Jahre
OLIVENBÄUME: 16.000, davon 5.400 in speziellen Olivenhainen
SORTEN: Frantoio 50%, Moraiolo 25%, Leccino 25%
ERNTEZEIT: 1.-30. November 2004
ERNTEMETHODE: Von Hand, durch Kämmen der Zweige mit den traditionellen „Harken“
PRESSEN: Am Tag der Ernte, mit mechanischem Verfahren mit Hämmern.
ÖLGEWINNUNG: Zentrifuge mit niedriger Verarbeitungstemperatur (27 °C).
FILTRATION: Nicht vorhanden
LAGERUNG: Nach dem Dekantieren in kleine Edelstahlbehältnisse zu 10 hl wird das Öl nach einigen Tagen abgefüllt und auf den Markt gebracht.
ANZAHL DER HERGESTELLTEN FLASCHEN: 6.500
SÄUREGEHALT: 0,30%
PEROXIDE: 4,50 meqO2/Kg

SORTE: Olio Extra Vergine d'Oliva
ANBAUGEBIET: Olivenhaine auf dem Landgut von Agricola San Felice (Castelnuovo Berardenga, Siena)
HÖHE: 350-400 Meter (ü. d. M.)
ERZIEHUNGSFORM: „Vaso cespugliato“ (Buschform)
BAUMSCHNITT: Alle zwei Jahre
OLIVENBÄUME: 16.000, davon 5.400 in speziellen Olivenhainen
SORTEN: Frantoio 50%, Moraiolo 25%, Leccino 25%
ERNTEZEIT: 1.-30. November 2004
ERNTEMETHODE: Von Hand, durch Kämmen der Zweige mit den traditionellen „Harken“
PRESSEN: Am Tag der Ernte, mit mechanischem Verfahren mit Hämmern.
ÖLGEWINNUNG: Zentrifuge mit niedriger Verarbeitungstemperatur (27 °C).
FILTRATION: Nicht vorhanden
LAGERUNG: Nach dem Dekantieren in kleine Edelstahlbehältnisse zu 10 hl wird das Öl nach einigen Tagen abgefüllt und auf den Markt gebracht.
ANZAHL DER HERGESTELLTEN FLASCHEN: 6.500
SÄUREGEHALT: 0,30%
PEROXIDE: 4,50 meqO2/Kg

TYPE: Extravirgin Olive Oil
GROWING AREA: Olive groves on the Agricola San Felice estate (Castelnuovo Berardenga – Siena)
ALTITUDE: 350-400 metres (above sea level)
TRAINING SYSTEM: Bushy goblet
PRUNING: Every two years
NUMBER TREES: 16,000, of which 5,400 are in variety-specific plantings
VARIETIES: Frantoio 50%, Moraiolo 25%, Leccino 25%
HARVEST PERIOD: October 27 to November 29
HARVEST METHOD: Manual, utilising the traditional rakes on branches
CRUSHING: Same day as picking, utilising hammermill
EXTRACTION: Low-temperature (C27° C) centrifugal extraction
FILTRATION: Assente
STORAGE: After several days of settling in small 10-hl steel tanks, the oil is bottled and released
BOTTLES PRODUCED: 6.000
ACIDITY: 0,29%
PEROXIDES: 4,70 meqO2/Kg

TYPE: Extravirgin Olive Oil
GROWING AREA: Olive groves on the Agricola San Felice estate (Castelnuovo Berardenga – Siena)
ALTITUDE: 350-400 metres (above sea level)
TRAINING SYSTEM: Bushy goblet
PRUNING: Every two years
NUMBER TREES: 16,000, of which 5,400 re in variety-specific plantings
VARIETIES: Frantoio 50%, Moraiolo 25%, Leccino 25%
HARVEST PERIOD: From October 20th to December 10th
HARVEST METHOD: Manual, utilising the traditional rakes on branches
CRUSHING: Same day as picking, utilising hammermill
EXTRACTION: Low-temperature (C27° C) centrifugal extraction
FILTRATION: None
STORAGE: After several days of settling in small 10-hl steel tanks, the oil is bottled and released
NUMBER BOTTLES PRODUCED: 8.000
ACIDITY: 0,18 g/l
PEROXIDES: 6,12

TYPE: Extravirgin Olive Oil
GROWING AREA: Olive groves on the Agricola San Felice estate (Castelnuovo Berardenga, Siena)
ALTITUDE: 350-400 metres (above sea level)
TRAINING SYSTEM: Bushy goblet
PRUNING: Every two years
NUMBER TREES: 16,000, of which 5,400 are in variety-specific plantings
VARIETÀ: Frantoio 50%, Moraiolo 25%, Leccino 25%
HARVEST PERIOD: From October 20th to November 10th 2007
HARVEST METHOD: Manual, utilising the traditional rakes on branches
CRUSHING: Same day as picking, utilising hammermill
EXTRACTION: Low-temperature (27°C) centrifugal extraction
STORAGE: After several days of settling in small 10-hl steel tanks, the oil is bottled and released.
FILTRATION: None
BOTTLES PRODUCED: 6.000
ACIDITY: 0,33 g/l
PEROXIDES: 5,87

TYPE: Extravirgin Olive Oil
GROWING AREA: olive groves on the Agricola San Felice estate (Castelnuovo Berardenga, Siena)
ALTITUDE: 350-400 metres (above sea level)
TRAINING SYSTEM: bushy goblet
PRUNING: every two years
NUMBER TREES: 16,000 of which 5,400 of special varieties
VARIETIES: Frantoio 75%, Moraiolo 25%
HARVEST PERIOD: from 6th November to 1st December 2006
HARVEST METHOD: by hand, combing branches using traditional rakes
CRUSHING: same day olives are picked, with hammermill process
EXTRACTION: Centrifuga a bassa temperatura di lavorazione delle paste (27° C).
FILTRATION: None
STORAGE: after several days’ cold-settling in small 10 Hl stainless steel tanks, the oil is bottled and released
BOTTLES PRODUCED: 8.000
ACIDITY: 0,26 g/l
PEROXIDES: 2,97

TYPE: Extravirgin Olive Oil
GROWING AREA: olive groves on the Agricola San Felice estate (Castelnuovo Berardenga, Siena)
ALTITUDE: 350-400 metres (above sea level)
TRAINING SYSTEM: bushy goblet
PRUNING: every two years
NUMBER TREES: 16,000 of which 5,400 of special varieties
VARIETIES: Frantoio 75%, Moraiolo 25%
HARVEST PERIOD: from 4th to 30th November 2005
HARVEST METHOD: by hand, combing branches using traditional rakes
CRUSHING: same day olives are picked, with hammermill process
EXTRACTION: Centrifuga a bassa temperatura di lavorazione delle paste (27° C).
FILTRATION: None
STORAGE: after several days’ cold-settling in small 10 Hl stainless steel tanks, the oil is bottled and released
BOTTLES PRODUCED: 4.000
ACIDITY: 0,18 g/l
PEROXIDES: 5,78

TYPE: Extravirgin Olive Oil
GROWING AREA: olive groves on the Agricola San Felice estate (Castelnuovo Berardenga, Siena)
ALTITUDE: 350-400 metres (above sea level)
TRAINING SYSTEM: bushy goblet
PRUNING: every two years
NUMBER TREES: 16,000 of which 5,400 of special varieties
VARIETIES: Frantoio 75%, Moraiolo 25%
HARVEST PERIOD: from 2nd to 15th November 2004
HARVEST METHOD: by hand, combing branches using traditional rakes
CRUSHING: same day olives are picked, with hammermill process
EXTRACTION: using centrifugal force at low temperatures (27° C)
FILTRATION: None
STORAGE: after several days’ cold-settling in small 10 Hl stainless steel tanks, the oil is bottled and released
BOTTLES PRODUCED: 4.000
ACIDITY: 0,28 g/l
PEROXIDES: 4,94