Marino extra virgin olive oil is a pearl of excellence in the company's production, a Campania product of absolute value. It is obtained from olive groves located on a medium-textured soil of 9 hectares for about 4,000 native variety plants such as frantoio and leccino.
The olive groves delimit the rows of vines; the olive trees are organically grown and fertilized with green manure legumes. Still today the "picking" is done by hand in order to ensure a perfectly healthy fruit and in an optimal ripening phase. The milling of the oil takes place with a cold pressing system to keep the organoleptic characteristics of the finished product intact.



Area of ​​origin: Vigna Nova in the Municipality of Agropoli (Salerno)
Planting year: 1992
Type of plant: Guyot

Altitude of the position: 230-250 meters above sea level Type of soil: limestone-clay. Exposure: south, south-west
Harvest: first half of October

Appearance: more or less intense ruby ​​red color with garnet hues. Maintains a hint of slight orange reflections with aging. Bows slow to form, abundant and full.

Bouquet: intense, vinous, elegant aroma with a good perception of fruitiness. Complex, very fine, pleasantly aromatic.
Taste: velvety, rich, intense, persistent, harmonious. Warm, with great structure, slightly tannic. Wide and well-articulated flavor in which a full and pleasant characteristic aromatic note emerges. Velvety body molded by oak passage. Food pairings: in gastronomy it is indicated with stuffed pasta, hard cheeses, grilled meat, in particular grilled kid and to be discovered in combination with slightly fatty, flavored fish.

Analytical values: alcohol content 13% vol, total acidity 5.5% - Ph 3.4.
Serving temperature: 20 ° C.