Region

Escolca, Gergei, Nuragus

Heigh

400 m slm

Implants

Low intensity, 120 plants per hectare

Variety

Bosana

Service temperature

18-20 °C

Harvest

Half october, half decembre

System

Manual, with facilitators and mechanical shakers

Pressing

The olives are pressed within 6 hours after harvesting, cold worked (temperature below 27 ° C) in continuous system, modern and certificate

Storage

The oil is stored in stainless steel tanks maintained at a low temperature and under pressure of nitrogen

Colour

Green and yellow

Characteristic

Its aroma is characterized by hints of fruit, wild herbs and artichoke. In the mouth, along with the sensation of fluidity and persistence, there are at first soft expressions of green olive and almond, then the aroma of artichoke comes, together with notes of bitter and spicy. The territorial identity gives a particular harmonic detail that makes this monocultivar Bosana different from the purposeful stance and sometimes rude which expresses in other territories

Use

Particularly valuable raw in the enhancement of Mediterranean courses, especially the important courses