Peranzana – Extra Virgin olive oil
Monocultivar Peranzana is mild, like the spring sun of Puglia. Its delicate and incisive taste is a delicate kiss. The olives, harvested during the first weeks of October, are pressed in two hours. This produces a cold-pressed extra virgin known for its versatility in the combination of dishes. Monocultivar Peranzana is representative of the territory in which it is cultivated.
The strong identity turns into a light fruity where, thanks to the balancing of the spicy and bitter, the aromas of olive pressing are preserved with sensations of grass, artichoke and slight hints of tomato and fresh almond.