MORAIOLO
Widely-planted olive variety in Tuscany and the Chianti zone. Rather contained growth profile and low vigour. Medium crop and medium-early ripening. Olives are rounded, with a fairly large seed.
The oil is complex and impressive with a colour ranging from pale to intense green. The nose is redolent of artichoke, cardoon, wild herbs, and fresh olive. Cardoon and artichoke return on the palate, which is bitterish and peppery.
Perfect oil for soups and grilled meats.
General Characteristics
Denomination: Olio Extra Vergine di Oliva.
Type of cultivar: 100% Moraiolo.
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.
