Extra-virgin olive oil.
After a rather mild winter and cool spring with average rainfall, the summer months were warm and dry; September and October were ideal months during which sunny and warm weather alternated with occasional and well spaced periods of rain, a sequence which allowed the olives to grow and ripen well. The harvest took place between the end of October and the month of November.
Italian extra virgin olive oil is typically used in Tuscany both for the preparation for foods and as a seasoning for raw and cooked vegetables. The Santa Cristina olive oil is extra-virign in category, i.e. an oil which contains an acidity lower than .8%. On the qultiy scale used for judging olive oil, extra-virign is the finest of all in terms of its nutritional characteristics and values. It is obtained from a cold pressing of different olive varieties, all picked when perfectly ripe.
“Classic” Santa Cristina awas produced for the first time in 1946 by Marquis Niccolò Antinori, father of Piero Antinoir. Sixty years after its creation, the constant commitment to quality has made Santa Cristina a reference point name in the Italian viticultural picture. Dedication and the search for constant innovation have given rise, since 2009, to an entire family of products, among them extra-virgin olive oil.
A brilliant green in color, the oil has fruity and intense flavors. Ideal for seasoning without heating, it offers and excellent structureand balance with typical lightly piquant notes on the finish and aftertaste.