Produced in limited quantities from two rare native Veneto varieties — Grignano and Favarol — hand-harvested from terraced hillsides northeast of Verona, this flagship extra virgin olive oil carries the regional Veneto Valpolicella certification and the unmistakable character of northern Italy's alpine growing conditions.

On the nose, it opens with light green fruitiness — fresh herbs, mint, basil, and delicate vegetal notes of celery and lettuce. On the palate, the oil is rich and creamy with a gentle herbaceous depth, mild bitterness, and a pleasant touch of spice at the finish.

Beautifully versatile: drizzle over garden salads, grilled fish, and soft cheeses, or fold into risotto and white meat dishes where its delicate herbal character truly comes alive.