Extra Virgin Olive Oil

Between vines and scrubland, the Grand Cros 300 olive trees spread in traditional restanques all round the estate.

VARIETIES
Picholines, Ribier, Aglandaou and Cayon make most of the olive grove. The varieties of the eldest trees have been lost in history.

PRODUCTION PROCESS
Harvest early December. Mechanical cold pressuring within 12 hours of harvest. The olive oil is not filtrated.

TASTING NOTES
Balanced, intense, lenghly palate, with a nice intensity. Touch of freshly cut grass, slightly intense final touch. On green vegetables, in salads or grilled white meat.