-Olive Variety: Frantoio 40%, Moraiolo 10%, Leccino 40%, Olivastra 10%.
-Keep away from light and heat; ideal preservation temperature: 53-59 degrees Fahrenheit/12-15 degrees Celsius
Awards:
-Tuscan Board of Trade Best Extra Virgin Olive Oil Selection: Harvest 1999, 2000, 2001, 2002, 2003
-“Festambiente” National Competition: 1st Prize, Medium Fruit Flavour, 1999, 2000, 2004, 2005
-“Olivo della Strega” Competition: 1st Prize, Intense Fruit Flavour, 2004
-“Golden Olive”Competition: 1st Prize, Medium Fruit Flavour, 2000; 1st Prize, Medium Fruit Flavour, 2001
-“Ercole Olivario” National Award: Finalist 2000, 2004, 2005
-International “Leone d’Oro” Award
-Gran Menzione Award: 2000, 2001, 2002, 2004
-Intense Fruit Flavour: 1st Prize, 1999, 2005
-Guide “L’Extravergine” “Flos Olei” edited by Marco Oreggia: Prize Best Producer of the Year, 2003; Prize Best Extra Virgin Olive Oil of the Year, 2005;
Prize Best Producer of the Year, 2008; Prize Best Extraction Method, 2009
Capacity:
-16.8 fluid ounces/500 milliliters