Mantegna (2026)

CHARACTERISTICS: Mantegna is an extra virgin olive oil obtained by solely native olives of Leccio del corno variety. Mantegna is born from the milling of olives harvested by hand at the right degree of ripeness and processed within 4 hours. This shrewdness to avoid altering its aroma, nutritional properties and organoleptic qualities. The careful selection of the raw material combines quality and tradition, full expression of the experience of the master olive oil which, through mechanical processes and cold extraction, creates an extra virgin olive oil of excellent quality.

REGION: Abruzzo, origin of raw material and production, about 370 m above sea level
HARVEST PERIOD: first decade of October
PROCESSING TYPE: continuous cycle milling, cold extraction

VARIETAL SELECTION: Leccio del corno 100%

ORGANOLEPTIC EVALUTUATION: Medium intense fruity, with vegetal scents of grass, artichoke, lettuce and chicory associated to aromatic notes. Full and complex mouth with decisive and pleasantly persistent bitterness and spicy.

IDEAL FOR: legume starters, spelled soups, steamed beans, tomato salads, baked or boiled potatoes, baked rabbit, roasted poultry, pasta with salmon, gratin molluscs, swordfish tartare, sushi, seasoned cheeses, pizza.