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malolactic fermentation with indigenous bacteria
Characteristics: Intense red ruby colour
or boiled potatoes with a bit of flaky salt
It has an abundance of structure and extremely intense taste
increase immunity
VANJA LECCINO Extra Virgin Olive Oil Extra Virgin Olive Oil malolactic fermentation with indigenous bacteriaOlive variety: Leccino. Producer: Vanja Dujc. Region of origin: Portoroz, Slovenia. Protected Geographical Indication. Harvest period: Middle of October. Olive harvest method: By hand. Extraction temperature: Cold olive oil extraction 23C. Chemical Analysis: Acidity 0,2% Cultivation method: Conventional. Volume: 500 ml. Shipping weight, inc. packaging: 1,235 kg. Extra Virgin Olive Oil VANJA LECCINO. Early harvest olive oil, cold pressed within a few
US$ 9458.50
US$ 9458.50
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