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<pre>Marcello,

You are near to two excellent centres at Perugia University and
Spoleto Research centre that are much better equipped to give you
advice than I am. Dr Giorgio Pannelli at Spoleto is a practical expert
which is quite rare and could help you a great deal.

My advice for what it is worth is to plant some Leccino but if you can
get the cultivar Minerva they are more frost resistant which is a
problem at 450 m. The Leccino cultivar provides a good yield and has
the reputation of being hardy - that is resistant to cold and tough
soil conditions. The disadvantage (maybe) is that is should be picked
early as the flavour components decline during November and early
December. Late picked Leccino oil is bland. Early picking is a problem
with mechanical shakers as the attachment force is too great.

Include also Frantoio - another classic Umbrian and Tuscan variety.
Excellent quality oil and flavour declines more slowly with later
picking than Leccino. Ideal mid season (mid November) Good quality oil
and lower attachment force makes shakers a possibility.

Moriaolo is the other classic variety. More Umbrian than Tuscan. I am
hooked on Moriaolo oil and the colour is usually greener than Frantoio.
It probably holds its flavour even better than Frantoio but there is
not a lot in it. The disadvantage is that the attachment force is
higher and mechanical picking has to be later.

I would put the trees in at 6X6 or 5X5 if you have good deep soil but
certainly no closer than 5X5 unless you are going to prune them as
monoconical trees. The research coming through is that the polyconical
form is more practical and close planting of polyconical trees makes
harvesting and other work difficult.

I would also use a combination of Italian and Australian/ New Zealand
ideas for the planting. As you know the Italian planting have always
been mixed to obtain good pollination. The Oz/NZ growers have come from
a vine tradition and find such mixed plantings unorganised and messy.
Combining the two is the best. Put in a few rows of Leccino then some
of Frantoio and then Moriaolo. The result is that all varieties are
still within 60 m of each other but picking the varieties separately is
easier. I still think you will mix the oil but if you pick the Leccino
first, then the Frantoio and then the Moriaolo (particularly if you use
shakers) you will get the best combination of quality and recovery.

I am not far away at Castel di Fiori in the Comune of Montegabbione.

Cheers Brian Chatterton.
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