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Taste to Farm
Cencini
Company Cencini offers a
completely new and renovated tasting room, built in an old
farmhouse Maremma.Stock 'for groups and families.
to request more
information or to book.You expect ...
New Cencini
On reservation
Corporate Cencini bottle your product with custom labels.For quotes call us or
fill out the information form ....
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OLIO
CENCINI
EXTRA
VERGINE
DI
OLIVA |
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Farm:
Cencini
Area of production: Marsiliana-Guinzoni Manciano
Year:
2009
Product:
2009
Cultivar:
Leccino, Olive, Frantoiano, Morellino
Acidity:
0,1-0,2%
System of
breeding:
to open vase
Surrender /ha:
16-17%
Package:
cans from 1, 3 and 5 liters
Expiration:
max 18 months from the date of workmanship
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Geographical and productive aspect
The olivo is an evergreen, the leaves have the
characteristic form to lance, is a plant longeva
(they exist oil you secular) and they prefer hilly
zones, myths and you ventilate.
The fruit, the olive, is a drupes (as the cherry and
the plum), that is a fleshy fruit with a core. The
olivo is a plants that it doesn't love the cold and
in our zone, Marsiliana-Giunzoni Manciano (Gr),
hilly to 150-200mt Slms, it has found the proper
conditions for his survival. The moderate breeze of
the near sea creates a micro climate that in
symbiosis with a clayey-warm ground, they allow the
plants to produce its fruits, from which oil of
excellent quality is drawn. Between April and May on
oil him they appear you the flowers (mignola) and in
autumn they mature the olives. The browse (harvest)
is done between October and November, the better
period of life of the olives, when the maturation is
to the correct point, to pick up the perfumes and
the more tastes intense, is manually done detaching
the olives with care so that they fall on the cloths
set under the plant. The olives are delicate fruits,
they easily decay and they must be work within the
48 hours from the harvest.
Workmanship
To the crusher the olives have washed with running
water, you crush, then redoubts in pasta (gramolatura).
The extraction of the oil from the pasta of olives
is done with the traditional presses and modern
centrifuge that the oil separates from the sansa
(solid residue) and from the water.
To get a good oil extravergine of olive to low
acidity low temperatures are used during the process
of workmanship of the pasta of olives without the
use of chemical solvents. From a quintal of olives
they are gotten more or less 13-15 Kg of oil
extravergine, good surrender that fully exalts the
qualitative characteristics of our oil.
Gastronomic combining
The oil extravergine of olive of the Agricultural
farm Cencini is in substance squeeze of olives.
In the kitchen him he is able to use raw or cooked,
with the bread, vegetables, first dishes.
Nevertheless, for usufruire fully of his taste and
of his ownerships organolettiche, recommends him to
consume him raw. It contains in fact vitamins and
essential fat acids that have an important function
of protection of the organism, particularly of the
circulatory system.
Characteristic organolettiche
Color: leaf, just veiled (to guarantee of it
genuineness) transparency.
Taste: definite and delicate taste.
Perfume: intense and yielded.
Temperature of consumption:
24°C
Maintenance
The preserved oil correctly, to the dark, to a
temperature of 13°-16°C, it doesn't lose his values
nourishing, the aromas and the tied up tastes to his
freshness.
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