LA SERENELLA

The production that represents us the most, to which we dedicate particular attention, is that of Extra Virgin Olive Oil. Our extra virgin oil has an acidity of no more than 0.50% and comes from typical cultivars of Irpinia: Ravece and Ogliarola Avellinese, with percentages of other well-known cultivars such as Leccino and Frantoio. The production phases are distinguished into 4 fundamental steps: cultivation, harvesting, extraction, and packaging. Each step is delicate and important to obtain high-quality extra virgin olive oil. The olives, from which we obtain our oil, are hand-picked using the ancient method of 'bacchiatura' and crushed with stone mills. The cold pressing of the resulting paste, carried out solely through mechanical processes, yields oil with low acidity (max 0.5%). All of this takes place in Capriglia Irpina, and for greater assurance, we can host anyone who wishes to see the process live.