In Torgiano, the ancient estate of La Montagnola rises among thousands of olive trees that define the taste of this limited-production olive oil.

The harvest is carried out by hand or through gentle shaking, then the olives reach the estate's mill within hours, when their aroma is still intense. The cold-pressed extraction, performed at a carefully controlled temperature, protects the character of Moraiolo together with Dolce Agogia, Frantoio and Leccino. This creates a PDO Umbria extra virgin olive oil with natural low acidity, a trait that gives clarity, balance and a long, elegant finish. Expect hints of green almond, artichoke and fresh herbs followed by a refined peppery lift, the hallmark of the Colli Martani area.

Production is intentionally limited, reflecting the six thousand trees surrounding the estate. Every bottle of La Montagnola captures this precision and the authenticity of an Umbrian olive oil made with care.

Suitable for warm bread, heirloom legumes, raw fish preparations or any dish that calls for a refined and expressive dressing.

Contents: 500 ml.