ALESSANDRO DI CAMPOREALE Olio Extra vergine
Taste: medium fruity
Olive type: Nocellara del Belice and Biancolilla, in equal measure
Bottle size: 0.5 litres
Annual production: 2,000 bottles
Where produced: Contrada Pioppo, in the Camporeale countryside
Soil type: sandy, chalk
Altitude: 500 meters above sea level
Average age of vines: 50% from the early 1800s; 50% from 1970
Total no. of trees: 700 over 2 hectares
Harvesting: October-November; picking the olives by hand
Pressing: continuous cycle
Yield: 1,800 litres of extra-virgin olive oil from 12,000 kilos of estate olives
Physical appearance: Clear, intense golden-yellow colour with glints of vivid green. On the nose there are complex and long-lasting notes of the Mediterranean shrubs, tomato and freshly-mown grass, making it harmonious and refined. On the palate this oil is velvety, refined and complex, with pleasant vegetable notes of wild cardoon, rosemary, sage and almond. Bitter and spicy, well-balanced and in the right proportions, these nuances of taste make this a sublime oil.
Excellent with: Fish soup, marinated tuna, mollusc-based starters, octopus salad, foil-baked fish, mushroom soup, steak tartare, juicy Florentine steaks and matured cheeses.