+ ART green label
2nd prize of the public of the 54th Extra Virgin Quality Oil Fair
Of 100% arbequina variety cultivated in the farm “9 Salts” between Juneda and Les Borges Blanques. They are harvested with boxes of 12 kg, with a yield of 8%, between mid-October and early November and quickly grinded in cold extraction.
On the nose you can smell an intense floral fruity with rosemary, thyme, forest flowers, tomatoe and licorice.
In the mouth we can appreciate an intense fruity sweet green, banana, almond, ripe walnut, licorice and rosemary.
It can be paired with vegetables, meat, and raw and marinated fish (tartare, sashimi, tataki, carpaccio, etc), in smoked, sweet fruit, white chocolate, milk chocolate.
+ ART black label
Of variety 90% Arbequina and 10% Verdel cultivated in Les Borges Blanques (natural area of the Bessons) and Castelldans. They are harvested with boxes of 12 kg, between October 6 until the end of October, with a yield of 8-9% and quickly grinded in cold extraction.
The nose smells a fruity green Tomato leaf, green pepper, artichoke, almond, green walnut and banana skin.
In the mouth we can see a fruity leafy green, quite bitter and spicy, not very sweet, astringent and re-emphasized in the mouth tomato leaf, green pepper, artichoke, almond, green walnut and banana skin.
It can be paired with all kinds of green vegetables, artichoke, cauliflower, blue fish, red meat, poultry, dark chocolate and nuts.
+ ART coupage limited edition
Of variety kornoreki, picual and frontoio cultivated in Castelldans. They are harvested with boxes of 12 kg, at the beginning of October, with a yield of 8% and quickly grinded in cold extraction.
The nose smells a fruity green Tomato leaf, green pepper, artichoke, green almond, green walnut, fig leaf, mint, good grass, fennel and banana skin.
In the mouth we can see a fruity leafy green, quite bitter and spicy, not very sweet, astringent and again stand out in the mouth tomato leaf, green pepper, artichoke, green almond, green walnut, fig leaf, mint, fennel and banana skin.
It can be paired with all kinds of green vegetables, artichoke, cauliflower, blue fish, red meat, poultry, dark chocolate and nuts.