Olio-ok
toscana

Extra virgin olive oil

A brilliant green in color, this olive oil is fruity and intense in flavor. Ideal for seasoning, it shows an excellent structure and balance and a light and typical piquancy on the finish.

Cookbook
olive

EXTRA VIRGIN OLIVE OIL 100%

Climate

After a rather mild winter and a cool, dry spring, the summer season was hot and without trainfall. The important rains which fell druing the month of September and the positive climate of the month of October allowed ther olives to grow and, above all, ripen well. The harvest began during mid-October, earlier than in the past, and concluded during the first days of the month of November.

Winemaking

Italian extra-virgin olive oil is typically used in the Tuscany region both for the preparation of dishes and to season raw and cooked vegetables. Santa Cristina olive oil is extra-virgin in category, i.e. an oil with an acidity level  lower than .8%. In the quality scale of olive oil, extra-virgin is the finest in terms of its nutritional qualities. It is produced from a cold pressing of olives picked when perfectly ripe.

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History

The ancient town of Cortona rises on a high hill not far from the cities of Siena and Perugia. On one side the wide plain, on the other side the hill and its hamlet. This is the view which can be enjoyed from the Santa Cristina cellars, constructed in 2006 to confirm and renew the tradition of the wine of the same name, first produced in the year 1946. Over time, Santa Cristina has become a reference point for connoisseurs, and not merely these consumers, thanks a constant commitment to high quality. The care and attention always given to both the vineyard work and the work in the cellar have been the stimulus for constant innovation and for measuring professional work and capacities with both native and international grape varieties. The result has been the creation of a family of wines, all different from one another but distinguished by the same artisan style, fruit of the indissoluble link between the vineyard, the terroir, and human contributions and input.