VIENI A CONOSCERCI
DATI AZIENDALI
DATI FATTURAZIONE
Sede Legale: Via S. Giovanni, 16
Castel del piano (GR) 58033
PI: IT01580060539 CF: ZCCJCL76B08C085R
mail Pec: zacchinijeanclaude@pec.it
C.U: 6RB0OU9
Contattaci via mail info@admeata.it
per telefono +39 320 4061436
o visita direttamente la nostra Azienda,
ti faremo conoscere e visitare le nostre
coltivazioni, siamo a tua disposizione
Sede Operativa: Via Roma, 28/30
Santa Fiora (GR) 58037
phone: +39 320 4061436
Email: jzacchini@admeata.it
Email: info@admeata.it
I NOSTRI PRODOTTI
Birra Artigianale
Oliv Oil Extra Vergin IGP TOSCANO - Organic
olio extra vergine di oliva igp toscano
€12.48 - €104.00
Oliv Oil Extra Vergin IGP TOSCANO - Organic - 500 ml / Bottiglia
€12.48 (In Stock)
Oliv Oil Extra Vergin IGP TOSCANO - Organic - Latta / 5 lt
€104.00 (In Stock)
Oliv Oil Extra Vergin IGP TOSCANO - Organic - Latta / 3 lt
€72.80 (In Stock)
Oliv Oil Extra Vergin IGP TOSCANO - Organic - Latta / 3 lt
€72.80 (In Stock)
Our Tuscan IGP extra virgin olive oil has a medium and intense aroma,
The olives come from the whole territory of Monte Amiata from exclusively Tuscan cultivars
The latest generation oil plant we rely on works in an inert environment under a controlled atmosphere, so as to obtain perfect products, without oxidation being able in any way to modify the aromas formation processes. Subsequently the product is immediately filtered and put under nitrogen for optimal conservation at 15 degrees.
Cultivars used:
Olivastra Seggianese 70%, frantoio 5%, leccino, 5% the moraiolo 5% the pendolino 5% Giogliaio 10%
Harvest period: second decade of October and November. 
The olives come from the whole territory of Monte Amiata from exclusively Tuscan cultivars
The latest generation oil plant we rely on works in an inert environment under a controlled atmosphere, so as to obtain perfect products, without oxidation being able in any way to modify the aromas formation processes. Subsequently the product is immediately filtered and put under nitrogen for optimal conservation at 15 degrees.
Cultivars used:
Olivastra Seggianese 70%, frantoio 5%, leccino, 5% the moraiolo 5% the pendolino 5% Giogliaio 10%
Harvest period: second decade of October and November.