It is produced at the beginning of November with typical local Grignago and Favarol varieties, which give oils of particular elegance and finesse, typical of northern Italy.
The P.D.O., with the affixing of a numbered stamp on each bottle, certifies the uniqueness and quality of a well-defined territory.
On the nose it is fresh and persistent, to the taste it conveys harmony and balance.

It is recommended to use it on light dishes of boiled or grilled fish, on white meats and fresh cheeses.