VARIETY: 100% Coratina. The most representative Apulian cultivar for the production of extra virgin olive oil, characterized by an intense green fruitiness, pronounced bitterness, and spiciness. Extraordinarily rich in polyphenols, it guarantees high oxidative stability and a powerful sensory experience.
PRODUCTION AREA: Andria countryside, central-northern Puglia.
CULTIVATION: Coratina olive groves aged between 80 and 100 years, grown on calcareous soils at 180–200 meters above sea level.
HARVEST: Manual and mechanical with shakers in November during the early stages of ripening.
EXTRACTION: Cold extraction (<27°C) within a few hours of harvest. Continuous two-phase system with immediate filtration through cardboard filters.
TASTING NOTES: Bright yellow color with greenish highlights; On the nose, pronounced herbaceous notes emerge, with hints of artichoke, tomato leaf, freshly cut grass, and green almond. On the palate, it is structured and vigorous, with the typical decisive bitterness and persistent spiciness. The finish is long and balsamic, with fresh and clean vegetal notes.
RECOMMENDED PAIRINGS: Ideal drizzled on boiled or grilled vegetables, legumes, soups, bruschetta, and red meats. It adds depth and aromatic character to even the simplest dishes.
ANALYTICAL DATA: Acidity: 0.1–0.2%; Total polyphenols (mg/kg): 600–800; Oleic acid (% total fatty acids): 75–78%


