Brezza is obtained in the first week of October from green olives that are processed within one hour of harvesting at extremely low temperatures. The essence of the aromas and aromas are released creating the Brezza oil.The nose communicates aromas reminiscent of citrus, almond and orange blossom. In the mouth, the slight bitter tone of the artichoke is combined with a pleasant spiciness, with harmony and balance. The oil is fluid, fine and extremely clean in the mouth.
Lake Garda enjoys a particular microclimate that makes it one of the finest olive-growing areas. It is here where we grow olives naturally. In the first week of October, we harvest each olive carefully by hand and mechanically, selecting from our cultivars: Casaliva, Grignano, Moraiolo, Favarola, Leccio and Pendolino. We extract our extra virgin olive oil in two phases, which helps us to collect the intensity of the aromas and flavors found in this unique and distinctive flavors.