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Fattoria Colleallodole Milziade Antano Extra Vergin Olive Oil
Wine Profile / Tasting Notes
Umbria's olive oils are crafted from the olives of the Frantoio, Leccino, Moraiolo, and Agogia and Raggiola varieties. The oils tend to have an artichoke and green tomato aroma, and sometimes have the peppery taste of Tuscan oils. Many of the Umbrian oils have a fruity flavor with a great deal of body.
As a landlocked region found at the center of Italy, Umbria is often referred to as Italy's "Green heart." Unlike its coastal neighbors, Umbria typically has a colder climate than other Central Italian regions. Yet the area has ample natural reserves to support agricultural production and rugged, hilly terrain suitable to native olive varieties like the Moraiolo. About 2% of Italy's olive oil comes from Umbria, and the region includes the DOP Umbria Colli Assisi-Spoleto area. Historical evidence shows that olive tree cultivation by the Etruscans began in Umbria as early as 500 BCE, with olive oil used for local consumption and cosmetic purposes as well as for trade. Impressive brands from this region include Terre Francescane and Viola. The principal cultivars in Umbria are Moraiolo, Frantoio and Leccino