D'antonio Vincenzo

D'Antonio Vincenzo tends olive groves on the slopes beneath the Maiella mountains, where family stewardship spans over two centuries. Harvesting at early or peak ripeness, the olives are pressed within 24 hours using traditional stone mills or modern continuous systems. The result is Aprutino Pescarese DOP extra virgin—a green-to-yellow oil with herbaceous notes and restrained fruitiness that shifts from peppery to mellow depending on the picker's timing.

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