Torre Extra Virgin Olive Oil
In the hills on the southern side of the estate, Banfi cultivates 45 hectares of olive grove, 50% of which is made up of rows associated with vineyards, according to Tuscan tradition. In addition to a small nucleus of historical plants, recently “restored” thanks to the intervention of “artisans” in the work of sluping, disinfecting and consolidating the old wood, the rest of the olive grove consists of more rcent plants managed in “vase” style. Thus were born, Banfi Olive Oil and Poggio alle Mura Olive Oil: two delicious nectars, fruit of this extraordinary land.
Frantoio, in addition to small percentages of varieties such as Leccino, Olivastra di Montalcino, Moraiolo, Ascolana Tenera.
Leccino, Moraiolo, Olivastra e di Ascolana Tenera
Harvesting is done by hand picking during the first weeks of November. Olives are pressed within 24 hours of harvest.
The oil is extracted ‘cold’.
Storage takes place in stainless steel tanks; filtration and then bottling follow.
Indicated for raw consumption. For an even more extensive evaluation of its organoleptic qualities, we recommend its use on toasted bread, traditionally known as ‘Bruschetta’.
