Harvest occurs usually in November. The olives are then transported to the frantoio of Del Sero in Moriano, Umbria, where the olives are macerated by a stone mill and cold-pressed. There has been no filtration in order not to modify the unique flavors, so there may be a light deposit at the bottom of the bottle. The resulting oil has the color, texture and weight of melted butter but with the fragrance of a light breeze coming through the olive trees. Once you smell it and taste it, you will be looking for any excuse to use it.
|The Bea “Grezzo” Extra Virgin Olive Oil from the November 2015 harvest is of exceptional quality, one of the finest harvests from a quality perspective that the Bea family has experienced. This is a just reward for the Bea family and lovers of this olive oil since there was not a single olive harvested in the prior year of 2014!|
|Extra Virgin Olive Oil – ‘Essenza 9.2.6’ – 2016: The “Essenza.9.2.6” is a special, very limited production olive oil produced at the Bea estate in Montefalco, Umbria under exceptional growing conditions. The growing season was tumultuous and difficult during 2016 which led to a severely reduced yield and the earliest harvest date on record … September 2nd … thus the name with numbers referring to that date: 9.2.6. This oil is a first cold pressing of two olive varieties native to the region,: Moraiolo and Frantoio, with the pressing done locally the day after the harvest. Total production is 498 bottles of 500 milliliter size. The oil is not filtered. It carries a deep green-gold color with notes of spices and herbs… clove, pepper, thyme amongst a panoply of intriguing aromas and flavors that speak of the hills of Montefalco. An oil with a strong personality made from olives grown organically at the Paolo Bea estate.