Colli Berici

The Berici Hills, situated south of Vicenza, boast a hilly complex of coral origin formed around a hundred million years ago. This unique environment nurtures characteristic plants and wild herbs, reminiscent of much warmer climates, alongside the cultivation of the vine and the olive tree.

Olive growing in the Berici Hills has deep roots, likely as ancient as viticulture itself. There are written testimonies from the late Middle Ages of areas cultivated with olive trees, especially on the south and west slopes. The terraces carved out on steep slopes unite almost all cultivated areas, supported by dry stone walls known as "masiere."

Today, the masiere in the Berici Hills are almost completely disappeared, replaced by more prosaic cement walls or even abandoned to degradation. In the past, these terraces supported cultivations of vegetables, vines, and cereals, with German immigrants being significant farmers from the 13th to the 16th century.

Jumping ahead to the present day, the oil produced in the Berici Hills has earned a place in the Slow Food Extra Virgin Guide for numerous years. It embodies all the quintessential traits of the cultivars from which it originates. Upon nosing, it unfolds with delightful green aromas reminiscent of arugula, freshly mown grass, leaves, and tomatoes, accompanied by a remarkably clean olfactory sensation. In the palate, its medium texture unveils predominantly bitter notes, underscored by pronounced astringency and a satisfying spiciness that gracefully envelops the palate. The lingering aftertaste, boasting considerable length, harmoniously echoes flavors of artichoke and fresh hazelnut, intertwined with bold hints of white pepper.