Cultivar: Moraiolo 100%
Altitude: Hill and Mountain (200m/500m a.s.l.)
Land: Pebbly
Cultivation system: Polyconic Vase
Harvest: Hand Picking
Milling: Olives picked and milled daily in the farm’s oil mill
Extraction: Amenduni cold pressed by continuous cycle.
Profile: It appears as a clear green colour with gold reflections. It results captivating and sharp, with an outcome of green olive with medium intensity, where smells like cut grass and olive leaves are followed by elegant notes of cardoon, artichoke, bitter almond and lettuce. Strong and rich in its vegetables notes made of official herbs with a heavy and well dosed bitter and spicy taste. It is ideal with starters of porcini mushrooms, tomato bruschetta, tuna salads, octopus marinade, bean soups, grilled swordfish, red or black grilled meat and seasoned cheeses.
Blue cheese bovine milk, Region: Lombardy, Maturation: 3 months
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Psenner offers a wide range of superb quality brandies, all of which capture the aromas and flavours of fruit grown in South Tyrol. The mixture of Mediterranean and Alpine climate influences, the alternation of warm, sunny days and cool nights all results in sweet, fragrant fruit that ripens slowly with concentrated aromatic, firm pulp.
Of finely spicy beef and pork bottled in natural bowel, smoked and matured for some days, this proves the probably best known raw sausage speciality in the Alps, the so-called Kaminwurze. The choice of the best raw materials and the processing after old tradition guarantees a maximum in quality.
Rubatà Piemonte 200 gr. - Mario Fongo
matured for 5 years in different wood barrels. A lively, fruity and mildly sweet and sour dressing. Highly recommended for everyday use.
Grana Trentino - Trentingrana, extra hard cheese the area Trento, at least 15 months matured
