Tasting oil requires care and slowness. Take a small sip, passing it over your tongue and around your mouth, inhaling a little air to oxygenate it and amplify its aromas. Proof of the quality of our extra virgin olive oil is its slightly bitter and slightly spicy flavour. Both characteristics depend on the variety of the cultivar, i.e. the ‘type’ of olive, while spiciness is also linked to the presence of valuable antioxidants, polyphenols. What follows are infinite nuances of taste, which define the character of the specific oil, such as the aftertaste of fresh almond, the hint of raw artichoke or herbaceous.

Even the first sip of wine is an experience to be savoured slowly. Circulate the wine in your mouth, covering all areas of your palate. The fruity, floral, herbaceous, earthy, mineral or balsamic aromas, also perceived by the nose, are confirmed. The balance between acidity and sweetness, the persistence of flavours, reveal the high quality of our products. The identity of the taste of grapes and olives reflects the territory and winemaking traditions of origin.