LECCINO
Very widely-planted variety throughout Italy. Characterised by an elegant profile, it boasts high vigour and good resistance to cold and pest attacks. Crop level is good and consistent, and ripens fairly early. Yields a medium-intense oil with a good balance of bitterish and peppery qualities. Appears a sparkling lime-green. The bouquet, crisp and clean-edged, offers herbaceous notes of wild herbs and fresh vegetables. In the mouth, it releases pungent hints of almond, olive leaf, and garden herbs.
Best enjoyed with light dishes, such as salads, mushrooms, raw and poached fish, veal and poultry.
General Characteristics
Denomination: Olio Extra Vergine di Oliva.
Type of cultivar: 100% Leccino.
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.
