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Montequarata’s Extra Virgin Olive Oil is the result of over 30 years’ experience in cultivating and producing an exceptional fruity juice on Di Rosa family’s 15 Hectares olive groves in Lucignano (Province of Arezzo). Montequarata’s olive grove, located at 360m on sea level, counts on 700 trees, between Correggiolo, Oriolo and Leccino native species, which are the most typical in the area.
The soil of the estate is very dry and characterised by its distinctive ability to drain the rain waters, consequently avoiding moisture effects negatively affecting the fruits’ growth.
At Montequarata, the harvest is carried out exclusively by hand and without the aid of mechanical beaters (which would damage the fruits) and takes place earlier than when it is carried out by other oil makers – in the first two weeks of October – as soon as the fruits start changing the colour of the skin (“vaiare”), which is the sign that they have reached the right ripening to create an exceptional Extra Virgin Olive Oil.
The characteristics of the soil and plants of Montequarata, together with the “maniacal” attention that Di Rosa family pays in cultivating, harvesting and pressing its olives (typically earlier than other producers), mean that the acidity of its Extra Virgin Olive Oil is around 0.1% every year; well below the limit set by international protocols to define an oil as “extra virgin”.
On the palate, Montequarata’s Extra Virgin Olive Oil immediately appears extremely fragrant, with no feeling of “oiliness” and distinctive hints of artichoke and freshly cut grass, together with the typical spiciness that it maintains for many months after bottling.
Montequarata’s olives are pressed within 24 hours from harvesting in Montisi’s oil mill, which guarantees a pressing temperature between 18 and 22°, one of the most important conditions to enhance the quality of the product.
