Blend · Japanese market
Alessandra
Alessandra is an Italian extra virgin olive oil blend prepared specifically for the Japanese market.
Emozioneolio is present in Japan under the Alessandra brand. The Japanese website introduces our olive oil and its connection with Emozioneolio and Massimo Mosconi.
Its composition brings together Frantoio (50%), Leccino (30%) and Moraiolo (20%).
Medium fruitiness, balanced and full of character, with aromas of rosemary, walnut, artichoke and sage.
Technical details
- Production area
- Marche
- Altitude
- 200–250 m above sea level
- Training system
- Polyconic vase
- Variety
- Moraiolo, Leccino, Frantoio
- Soil management
- Natural grass cover
- Harvesting method
- Hand harvesting with mechanical aids
- Time from harvest to milling
- Maximum 12 hours
- Milling method
- Mechanical crushing
- Extraction method
- Cold extraction by centrifugation
- Harvest period
- October