The Pieropan’s extra-virgin olive oil is made from estate-grown olives close to the Soave and Cellore d’Illasi vineyards. Made from Valpolicella DOP olives, with a majority of Grignano and Leccio varieties, it is characteristically delicate and fine and marries perfectly with fresh, natural dishes.
Varieties: Grignano, Leccio, Leccino, Frantoio and Casaliva
Geographical location: Cellore d’Illasi and Monte Rocchetta in Soave - Verona
Olive grove characteristics: 300m above sea level
Cultivation: Holistic, low environmental impact approach to pest control
Average age of olive trees: 30-100 years old
Harvest: The olives are picked straight from the tree and checked by hand to make sure they are in perfect condition
Production method: The olives are pressed at a small local oil-mill whose owners understand the quality the Pieropan family looks for. Extracting the oil is a mechanical and physical process which aims to preserve the original characteristics of the olives.
Production includes the following phases:
- stripping the leaves from the olives
- washing and rinsing the olives
- gentle crushing
- resting of the olive paste
- conservation of the new, untreated oil
- bottling the newly filtered oil
Tasting notes: Freshly made oil bright green in colour, fruity, delicate and perfumed whit notes of freshly-cut grass and herbs. On the palate, it is fresh and light, whit no bitter or aggressive notes.
Serving suggestions: Ideal with salads, drizzled on vegetable or bean soups, fresh, light fish dishes and white meats. If held between 14-20°C, it will keep for two years from bottling.