CORREGGIOLO
An ancient Tuscan olive among the area’s most widely-planted. Vigorous, and wide-growing, bears elongated, oval olives that ripen late and in successive stages.
Appearing a sparkling green, it releases a forceful draught of fresh-mown grass, arugula, and artichoke. Multi-layered and superbly-balanced in the mouth, it offers spicy black pepper and artichoke, with medium-high intensity of bitterish and peppery sensations.
It partners beautifully with all Mediterranean dishes, salads, vegetables, and cheeses. Simply outstanding drizzled over meat and fish.
General Characteristics
Denomination: Olio Extra Vergine di Oliva.
Type of cultivar: 100% Correggiolo.
Growing Area: Across all of Fèlsina’s olive groves.
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.
