From the rhubarb leaves, precisely from the central red ribs, of this herbaceous plain that reached Europe thanks to the Marco Polo, we obtain an excellent jam for the preparation of desserts and especially of crepes.

Format: 200gr

The blackcurrant fruit, rich in vitamin C and polyphenols, gives an intense and slightly acidic flavor to this jam which is well suited to the preparation of desserts such as tarts and to its use with bread and butter.

Format: 200gr

A sweet-and-sour condiment, it is made from approximately 65% concentrated white grape must and approximately 35% wine vinegar. It is a young product that has undergone a short passage in barrels to refine the colour/flavour ratio. An acidity of about 5% is maintained, making it one of the best items for dressing summer salads.

It is a full-bodied product, with an adensity of 1.24 and a slightly sour taste. It is made from a mixture of cooked grape must and wine vinegar. Matured in oak barrels.

This is a particularly full-bodied product with a density of 1.35 and a marked tendency to sweetness balanced by the right acidity. It is made from a blend of cooked grape must and wine vinegar. Matured in oak barrels

Sensory notes: It is an oil characterized by a floral bouquet in which the scent of yellow apple with citrus notes is recognizable, distinctive elements of the Venetian variety. There is a distinct aroma of fresh vegetables, almonds, and green bananas that add complexity to the scent of freshly cut grass among the olive trees. Upon tasting, the slightly accentuated bitter and spicy sensations confirm the olfactory experience. It has a beautiful yellow-green color, bright and clear.

Cultivar: Grignano 100%.

Oliveto: Located in Valpantena, on the eastern side of the valley, at an altitude of 300 meters.

Period: In early maturation phase, in the first weeks of October.

Harvest: Hand-picked with the help of harvesters.

Sensory notes: It is a strong and assertive oil with a well-defined scent of green almond accompanied by some notes of fresh leaves. The citrus aroma is immediately recognizable and is confirmed by the freshness on the palate. The bitterness is harmonious but not persistent, with a slightly more lively spiciness. The oil has a spicy aftertaste that gives it a distinctive identity. The color is light green, bright, and clear.

Cultivar: Predominantly a blend of Leccino (70/80%); followed by Grignano, Pendolino, Frantoio, and other cultivars.

Olive grove: Located in Valpantena, on the eastern slope of the valley, at an altitude of 300 meters above sea level.

Harvest period: During early ripening, in the first weeks of October.

Harvest: Hand-picked with the help of mechanical shakers.

Sensory notes: It is a strong and assertive oil with a well-defined scent of green almond accompanied by some notes of fresh leaves. The citrus aroma is immediately recognizable and is confirmed by the freshness on the palate. The bitterness is harmonious but not persistent, with a slightly more lively spiciness. The oil has a spicy aftertaste that gives it a distinctive identity. The color is light green, bright, and clear.

Cultivar: Predominantly a blend of Leccino (70/80%); followed by Grignano, Pendolino, Frantoio, and other cultivars.

Olive grove: Located in Valpantena, on the eastern slope of the valley, at an altitude of 300 meters above sea level.

Harvest period: During early ripening, in the first weeks of October.

Harvest: Hand-picked with the help of mechanical shakers.

Sensory notes: It is a complex, refined, and elegant oil with a fruity scent of freshly cut grass and medicinal plants, especially rosemary, complemented by the aroma of green apple. On the palate, it is decidedly harmonious and balanced with pleasant yet enveloping sensations of bitterness and spiciness. It has a beautiful intense emerald green color, bright and clear.

Cultivar: A blend mainly consisting of Grignano and Leccino, followed by Pendolino, Frantoio, Moraiolo, and other cultivars.

Olive grove: Located in Valpantena, on the eastern slope of the valley, at an altitude of 300m.

Harvest period: During early ripening, in the first days of October.

Harvesting: Done by hand with the help of mechanical shakers.

Sensory notes: It is a complex, delicate, and elegant oil with a fruity aroma of freshly cut grass and medicinal plants, especially rosemary, with the added scent of green apple. On the palate, it is distinctly harmonious and balanced with pleasant yet enveloping sensations of bitterness and spiciness. It has a beautiful, intense emerald green color, bright and clear.

Cultivar: Mainly a blend of Grignano and Leccino, followed by Pendolino, Frantoio, Moraiolo, and other cultivars.

Olive grove: Located in Valpantena, on the eastern slope of the valley, at an altitude of 300 meters above sea level.

Harvest period: During early ripening, in the first days of October.

Harvest: Hand-picked with the help of mechanical shakers.

INGREDIENTS: Juniper, coriander, angelica, chamomile, fennel, mallow, dog rose, damask rose, lavender, elderflower, melissa.

PRODUCTION AREA: Verona, botanicals cultivated at the Creative Organic Farm Pernigo in Valpantena.