|
|
Virtual Shop
Products
[Categories]
[Products] [Price List]
[Special Products]
 |
At the beginning of the summer, Alberto Cipolloni, with the help of Carlo Pagliacci, selects the best lots of extra virgin olive oil in the company’s oil mill.
The oil obtained from olives picked in the first days of November has a complex fruity olive perfume and flavour but is however very “piquant” (polyphenols). It has a strong, expressed character and a long life before it. After the first days of hot weather, in the summer, its flavour and aroma harmonizes and it is therefore in this period that the best lot of the harvest is selected. The “A. Cipolloni selection” is obtained from the moraiolo variety, a small drupe which ripens late; in our opinion this is the best variety in our production area in terms of the quality of the oil extracted.
The “lots” chosen from year to year may vary in quantity according to the production of the “chiusa” (olive-grove surrounded by oak trees) they derive from. In fact, the company has nine olive-groves (crues) previously described and listed below:
Chiusa della Fonte - Chiusa di Candiotti – Chiusa di Mancia - Chiusa di Massenzi – Chiusa del Monte Cucco - Chiusa della Valle – Chiusa dello Zampirone – Chiusa di Colle San Lorenzo – Chiusa di Pietrauta. The bottles are limited and as previously explained may vary in number (from 1,000 to 5,000). The capacity of the dark ‘bordelesi’ bottles varies; 0.5 litres, 0.75 litres, 1.5 litres, 3 litres, 5 litres.
The oil is extracted with the Alfin-Sinolea system also known as “cold pressing” or “selective filtration” and considered the best method for obtaining high quality oils. The number of bottles obtained depends, particularly on the capacity of the “ziro” or tank used and can therefore vary from one year to another. In recent years it has fluctuated between 500 and 5,000 dark ‘bordolesi’ bottles of 0.75 l. The ‘Selection’ is numbered. The acidity of the oil varies from year to year and oscillates from a minimum of 0.12 to 0.26. The number of peroxides (indicates the tendency to go rancid) is between 4.00 and 6.5 (very low). The percentage of oleic acid (C18 is very high) between 78.0% and 79.5 % (not very greasy or oily). The saturated:unsaturated ratio is between 6.5 and 7.0 (moderate dry).
|
|
 |
Back
|
|
