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L'olio

The native variety that produce excellent oil has different names, depending on the areas where the olive trees are cultivated for decades. All, however, are due to historical olive trees, which can reach in some cases even 1000 years:

All the features

The native variety that produce excellent oil has different names, depending on the areas where the olive trees are cultivated for decades. All, however, are due to historical olive trees, which can reach in some cases even 1000 years;these are the the olive olive groves that produce carnelian, whose name is taken on the attitude of the trunk to horns on itself f and the wild Olivastra origin of the plant.

The production of these plants, which is shooting, had been abandoned for the sake of the market: in fact, from the second half of the 70s, because of the high costs and production times, the olive groves were replaced by those of indigenous import. A new plant Carnelian beginning to bear fruit only after 5-6 years, compared with the varieties imported from Tuscany that already in the second year go into production. High are the costs of collection, because the Carnelian-Olivastra becomes very large and you have to climb on the trunk to pick olives;varieties Toscane, instead are lower, and may be collected in feet from the ground. But in recent times, new demands of the market as the savings on pesticides and the use of skilled workers from Macedonia, have made it convenient for the cultivation of new groves of Carnelian- Olivastra.

In recent years, in fact, the olive trees imported have been more sensitive to attack by diseases and pests, so as to compel cultivators to use pesticides increasingly strong. The wild origin of the Olivastra Carnelian instead provides shelter from many pests, except for the the olive fly larva that can be also neutralized with organic methods. So, today the cultivations are started again and the olive oil extra virgin of olive cornaiola proves to be more of a vegetable fat "good" for the arteries and the digestive system, it can be consumed each day and the cost is not is not so high.
The best growing areas for the variety cornaiola are those of the hilly province of Caserta near the Apennines, from Massico to Capua.

In our farm there are 60 plants of olive cornaiola with an average age of 150 years. Production varies depending on the vintage but the average is about 400 qt., while the oil yield is 12 liters per quintal.

   

olio


i
vini

Trias
Pallagrello nero
Sensus
Pallagrello nero
Oblivium
Casavecchia
Vulturnus
Pallagrello nero
Vinalia
Casavecchia
Tres Frigidae
Pallagrello bianco
 
         
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