The Umbria PDO: Colli Martani and Colli Amerini

Notwithstanding their being found in a very small area, the Colli Martani and Colli Amerini PDOs have a distinctive and clearly recognisable sensory profile.

The Umbria PDO was created in 1997 by the European Commission Regulation no 2325, which established five sub-denominations: Colli Assisi-Spoleto, Colli Martani, Colli Amerini, Colli del Trasimeno and Colli Orvietani. The Moraiolo olive variety is included in all the five geographical mentions, amounting to at least 20% for the Colli Martani oil and 15% for the Colli Amerini. The former also includes the San Felice, Leccino and Frantoio cultivars. The latter combines Moraiolo with a maximum of 85% Rajo, Leccino and Frantoio. All the aspects and stages of production, as well as the sensory profile, are strictly traditional and regulated by the PDO guidelines, which are valid for the cultivation, pruning, harvesting and pressing systems.

The Umbria PDO oils as an example of biodiversity

Notwithstanding their being found in a very small area, the Colli Martani and Colli Amerini PDO oils have a distinctive and clearly recognisable sensory profile. The Colli Martani PDO oil has a medium-intense fruity aroma and grassy notes. To the palate, it has a medium-intense bitterness and sharpness. By contrast, the Colli Amerini PDO oil has a less intense and more delicate sensory profile. In both the denominations, the content of oleic acid does not exceed 82%. Author: Giuseppe Di Lecce

EXTRA-VIRGIN OLIVE OILCENTRAL ITALYFOODSUmbria

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