In the Cavallino area, not everything is vineyard: not far from its rows, four hectares and a half of olive grove are extended. Two thousand plants, the result of a meticulous work of recovery from the stumps of olive trees damaged by the frost of 1985. Olio Di Luce is born today from this patient and loving commitment, from the link always alive with our land.
The olives from which it comes belong to the cultivars Frantoio for 70%, Leccino for 20% and the typical Tuscan Pendolino and Moraiolo for the remaining 10. The harvest, manual, this year lasted two weeks, starting from 17 October, in correspondence of the veraison, that is when the fruits change color: the exact moment in which the substances that guarantee the oil quality, longevity, low acidity and richness of antioxidant properties reach their maximum concentration.
The management of the olive grove has strict rules: the production, strictly organic and with a low environmental impact, excludes the use of any type of synthetic chemical product and provides exclusively manual pruning. The olives, harvested and processed during the day, are cold-pressed, the filtered product is stored in steel containers. The care for the environment wants the vegetation waters to be spread in the fields, while the solid part of the waste feeds the biomass energy production plant. The nose shows well fruity fresh, intense and clean olive with hints of artichoke and green tomato. In the mouth it maintains a balanced flavor that confirms the olfactory notes. The bitter and spicy notes are balanced with a long persistence in the mouth, a clear indication of the longevity of the product.
Olio Di Luce is produced in limited quantities, dedicated exclusively to Luc's most loyal customers