Di Giampaolo Danilo

In the Pescara hills near Catignano, Di Giampaolo Danilo has tended olive groves across three generations, working at 400 metres elevation. The estate mills olives immediately after hand-harvest using only cold mechanical pressing, preserving the delicate green-to-yellow hue and herbaceous character that defines Aprutino Pescarese DOP. Every batch moves straight to stainless-steel storage at constant temperature, ensuring the low-to-medium fruitiness remains intact from mill to bottle. Visitors can taste the results on-site.

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