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The di Lusso grove consists of five hundred trees – a mix mainly of Corregiola and Frantoio, but with a few Manzanillo and other varieties.
The di Lusso style differs slightly from year to year (2008 was our fifth year). But generally the olives are picked in the Tuscan tradition – "one third green, one third black, one third pink". All oil is extra virgin quality.
In 2005, for the first time, the oil was not filtered, and it's likely that this will remain one of the features of di Lusso olive oil. They are pressed a couple of hours at most after being picked, and within a week are ready for the di Lusso team blending sessions at cellar door. Unlike almost any other fruit in the world, nothing is added during processing.
Not all the oil is bottled immediately. We have found the flavours and palate feel benefit from storage in cool, stainless steel tanks until cellar door stocks dwindle.
The oil is available in 250ml bottles, available on-line and at the cellar door.
Olive oil is meant to be enjoyed fresh. With careful storage, a cold pressed, extra virgin olive oil will remain young for around eighteen months if kept dry and dark; thereafter there will be a gradual 'flattening' in flavour for several more months until a 'use-by-date' is reached after about two years from vintage.
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