BERARDENGA
Berardenga extravirgin olive oil is a marriage of the olive varieties grown at Fèlsina, a blend in which each succeeds in expressing its own personality. This has enabled us to craft an oil that embodies the character of Tuscany and of our entire estate. Appearing a luminous green, it stands out for the remarkable intensity of its bitter and peppery properties, beautifully balanced with spice and herbaceous essences.
It is the perfect accompaniment to Mediterranean dishes, vegetables, red meats, aged cheeses, as well as fine international dishes.
General Characteristics
Denomination: Olio Extra Vergine di Oliva.
Type of cultivar: Pendolino, Moraiolo, Raggiolo, Leccino.
Growing Area: All Olive tree of Fèlsina.
Olive tree density: 277.
Training system: Vase-shaped, Vase bush, Monocone.
Harvest: Manual.
Press: With pitting machine or destoner.
Olive tree age: The olive groves were planted partly in the 60s, and the youngest in the 80s.
Pressing
After harvesting, the olives are separated from the leaves through defoliation and washed under running water. They are then conveyed to the crushing stage, using either a hammer mill or a destoner.
The resulting olive paste is transferred to the malaxer, where malaxation takes place at a controlled temperature of 25°C, with processing times varying according to the vintage and cultivar. The paste is then processed in a decanter, where centrifugation separates the oil from the vegetation water and pomace. The oil is subsequently filtered.
