"Eleiva" - Olio Extravergine di Oliva

“ELEIVA” is the Etruscan word for olive oil and it means “ the liquid from the first pressing”. The olive tree found the perfect climate for its growth in the ancient region of Etruria ( today’s Tuscany). The quality of Etruscan oil was so high that it soon became a well known and sought after product, even on the other side of the Italian Alps, in the North.



CLASSIFICATION: Extra virgin olive oil
OLIVES: Frantoio, Moraiolo, Leccino and Pendolino
PALATE: With bruschetta, all cold sauces like pesto and pinzimonio, all salads, greens etc.
ACIDITY : 0,015







Eleiva Classification: Extra Virgin Olive Oil
First year of production: 1966 Average number of bottles produced: 2.000
Production area: San Gimignano (SI), Italia Grapes: Frantoio, Leccino, Moraiolo, Pendolino
Exposure vineyard: South and North Yield per hectare: 50
Altimetry: 330 Meters above sea level Pruning system: Vase
Density of the system: 400 plants / Ha Age of the vineyard: 10 / 100 Years
Harvest period: November Material fermentation tanks: -
Aging Material: Under Nitrogen Vinification: -
Period of bottling:: December Aging capacity: Good
Service Temperature: 20° Package: 250ml - 500ml - 750ml - 1000ml - 3000ml - 5000ml