Aceite Masia El Altet Premium 50cl.

Masía El-Altet Premium
This EVOO is a coupage of the following varieties: Changlot Real (30%), Picual (30%), and the remaining 40% is complemented with Genovesa and Blanqueta.

The result of this splendid coupage is oil with its own seal, complex, fruity and that also offers a long history in the mouth.

On the nose it shows fresh grass, artichoke, fig tree, thyme, rosemary, apple, green banana, walnut skin, arugula, endives and others of secondary perception.

In the mouth it offers a lower density entry than High Quality and medium sweet. It reminds us of alfalfa, endive, barley, wheat and freshly cut grass. In the background we discover complex notes of tomato, green fruits, green banana, aromatic herbs, with a slightly spicy aftertaste.

The olive trees of the Finca are in a place of incomparable beauty. Surrounded by mountains, pines, maples, ash trees ... All this in the Font Roja Natural Park and the Sierra de la Mariola Natural Park. The oil is extracted, cold, through a high-tech, two-phase method. Thus the best organoleptic quality is obtained.

Premium:
Second Coupage created by Masía el Altet

70% autochthonous varieties; 40% real Changlot + 30% Alfafarenca, Genovesa and Blanqueta. 30% Picual
Intense and complex extra virgin, mild-medium spicy and bitter
Degree of maturation of the "PRE ENVERO" olive

(moment of greatest aromatic and gustatory expression)

Very high number of polyphenols and antioxidants
Perfect to combine with white meat and fish, salads, vegetables, pasta, soft cheeses ...
Store in a cool place, away from light and heat

Bottle details

Silkscreen: Vitrified silver color
Material: Dark glass
Capsule: Tin
Cap: Anti drip
Informative booklet: 5 languages
Capacity: 500ml
Acidity: 0.09%
Series limited to our own harvest
Terroir

Location: Integrated in two Natural Parks. Valle de Polop Alcoy
Height: 800 meters - 880 meters
Planting frame: 7 meters x 7 meters
Soil: Clay loam
Climate: Continental- Mediterranean with cold winters and mild summers
Flowering month: June
Collection month: End of October beginning of November (max 10 days)
Distance to the sea: 30 Kilometers
Windmill

Oleic net yield: <12%
Harvesting method: Inverted umbrella vibration (the fruit is not touched until it is ground)
Extraction method: Continuous 2-phase system
Storage: Stainless steel inverted cone tank heated at a temperature of 13ºC and inerted with nitrogen