General information
| Name: | CELLER ENRIQUE MENDOZA |
| Contact: | |
| Phone number: | (+34) 965 888 639 |
| City: | Alfaz del Pi |
| Area: | Marina Baja |
| Email: | enoturismo@bodegasmendoza.com |
| Address: | |
| Website: | http://bodegasmendoza.com |
Oil and olives
| Brand | BARRANCO DE TAGARINA |
| Type of oil | Extra Virgin |
| Type of olive | Blanqueta, Fafarenca, Changlot Real, Arberquina and Seerana de Espadán. |
Almazara Information
| Shop: | Yes |
| Oil tasting: | |
| Restaurant / Bar: | |
| Guided visit: | Yes |
| Toilets: | Yes |
| Languages: | Spanish / English |
| Exhibition / Museum: | |
| Accessibility: | |
| Payment: | |
| Video: | |
| Opening times: | Mondays to Fridays at 10:00am, 12:00pm and 4:00pm and Saturdays at 10:00am and 12:00pm. With 5 min. courtesy waiting time. Please ask availability for groups on Sundays and Bank Holidays. |
OUR OIL:
At the base of “Sierra de Aitana” (Alicante), you can find our old olive trees planted in terraces and grown with an environmental friendly agriculture. It is from the olives of these trees that we have extracted this extra virgin olive oil of premium quality only helped by mechanical procedures.
Production:
The olives are recollected, being 80% of them unripe and 20% in the first stage of the ripening process, in the first week in November.
We work in order to get low fat returns, maintaining the vitamin E (“Tocoferol”) and not allowing it to oxidize, and achieving an incredible aroma and taste. An all around healthy product.
We give great importance to the technical aspects; this is why in the extraction process we work with new generation centrifuges which allow us to control the chopping measurements of the olive but most importantly the temperature of the extraction at 20ºC. It is this way that we manage to make an extra virgin olive oil, with a very low acidity and a big concentration in Vitamin E.
At the base of “Sierra de Aitana” (Alicante), you can find our old olive trees planted in terraces and grown with an environmental friendly agriculture. It is from the olives of these trees that we have extracted this extra virgin olive oil of premium quality only helped by mechanical procedures.
Production:
The olives are recollected, being 80% of them unripe and 20% in the first stage of the ripening process, in the first week in November.
We work in order to get low fat returns, maintaining the vitamin E (“Tocoferol”) and not allowing it to oxidize, and achieving an incredible aroma and taste. An all around healthy product.
We give great importance to the technical aspects; this is why in the extraction process we work with new generation centrifuges which allow us to control the chopping measurements of the olive but most importantly the temperature of the extraction at 20ºC. It is this way that we manage to make an extra virgin olive oil, with a very low acidity and a big concentration in Vitamin E.