Olive oil

OLIVE PRODUCTION AREA
Municipalities of Bédarrides, Gigondas and Caromb (Department of Vaucluse, Region of Provence).


VARIETIES
Salonenque, Petit Ribier, Aglandau, Grossane, Tanche.


OIL PRODUCED AT
Castelas Mill, Les Baux de Provence, by Catherine and Jean-Benoît Hugues.


EXTRACTION PROCESS
Slow hammer crushers; continuous cold extraction within six hours of harvesting; two-phase settlement with no aqueous inputs.


QUANTITY PRODUCED
Equivalent to 2,400 50cl bottles.


BOTTLES SIZES
25cl, 50cl and 1L metal bottle.


PERSONALITY
A deeply Provençal olive oil: an exuberant green-fruity quality, typical of its artichoke and cut-grass aromas; a peppery finish on the palate, which becomes more subdued in the spring after harvest time; and fresh, light and mineral traits, due to extra-special care of the raw materials and complete mastery of the creative process

News


Press


  • 04.11.2018
  • 29.10.2018
  • 31.08.2018
  • 29.08.2018