|
 |
|
|
 |
The Cavazza Novello farm covers an area of 103.5 hectares in the villages of Moniga and Manerba del Garda. The farming activity is based on the cultivation of forage crops, covering 73 hectares, and olive trees, covering a further 15 hectares.
Olive groves
Half of the olive groves consist of trees over 30 years old. In the last 20 years olive-growing has been developed thanks to new plantings covering an area of 8 hectares, divided up as follows:
| Name |
Year |
No. of trees |
Type |
Planting distance |
| Pezza |
1988 |
134 |
Traditional |
6x6 |
| Dusina corta |
1990 |
169 |
Traditional |
6x6 |
| Prete |
1993 |
263 |
Traditional |
6x6 |
| Dusina lunga |
1996 |
700 |
Monocono |
3x5 |
| Dusina lunga |
1996 |
600 |
Monocultivar |
3x6 |
| Piantelle |
1996 |
1191 |
Traditional |
6x6 |
| Brolo |
2002 |
420 |
Traditional |
6x6 |
|
|
|
| |
Traditional type:
The most prevalent cultivars are: Leccino (50%), Frantoio ( 40%) and Pendolino (10%).
Monocono (cone-shaped) type:
The most prevalent cultivars are: Leccino (60%) and Frantoio ( 40%). 3x5 monocono cultivation enables easy pruning, better light for the tree crown and more intensive planting (with trees placed closer together), thereby increasing the yield per tree.
Monocultivar (single cultivar) type:
The cultivar is a by-product of the oil press called FS17, created by the CNR (National Research Council) of Perugia (Prof. Fontanazza). |
| |
|
| |
 Fertilisation
Pruning
Harvesting
Pressing
Filtration and storage
Bottling
Labelling
By means of organic fertilisers.
The use of fly traps allows a considerable reduction in the use of pesticides such as dimethoate.
Pruning is carried out during winter, whereas the suckers are removed in late summer. Secondary branches are usually cut after fruiting in order to ensure their renewal and to thin out the tree crown, thereby obtaining the ideal amount of light.
 This takes place in autumn, from early November to early December, when the drupes ripen (when they turn from green to purple). The olives are picked by hand or using a machine equipped with a rotary comb since, in order to obtain a superior quality oil, olives must be picked straight from the tree.
In 2008 we started using two take-up rollers for 100 m-long nets, thereby reducing labour and speeding up the work, so that the olives could be picked at their ideal ripeness.
Olive pressing always takes place within 24 hours of harvesting at the cooperative in San Felice. A continuous, three-phase, cold press is used.
DOP oil is filtered at the cooperative so that it can be stored immediately in special barrels kept in nitrogen at a constant temperature to avoid the premature oxidation of the oil upon contact with the air.
Extra-virgin oil and the FS17 monocultivar are filtered at the farm and stored in hermetically sealed stainless steel barrels.
Bottling is carried out at the farm, using a bottling-machine.
The bottles are labelled by hand at the farm.
|
|
|
|
|
|
|
