Tenuta Cavasecca EVOO is extracted only from the olives produced by the farm, in full compliance with the methods provided by the organic farming regime.
The Siracusana is obtained exclusively from our millenary and centenary trees of the homonymous cultivar, also known as Zaituna. The olive harvest begins in mid-September. The system used is that of hand picking in order to minimize the risk of olives damage. The olives are then milled within 6 hours of collection through a cold extraction system. Finally, the EVOO is stored with the usage of nitrogen and at controlled temperature.
The Siracusana certainly represents the most robust and structured evoo of the Tenuta. It shows an intense green with golden shades. On the nose it is characterized by a persistent fruity scent. Notes of almond, artichoke leaf and green tomato are evident. On the palate it is elegant and complex: the bitterness is enveloping and the spicy taste is able to persist for several minutes in the throat. Unmistakable.