The 2011 season followed an unusual pattern for olive oil, especially during the period from mid-August to the harvest. The blossoming in the spring was abundant and normal, as was the fruit set, which was helped by the light rains that fell in June. Though the high temperatures in mid-August did cause some fruit to drop, they increased olive oil production, which was high. The absence of humidity prevented infestations of the olive fruit fly, and allowed the harvest to begin on October 25 under perfect conditions. All of Brolio’s olive groves are organically farmed: no phystosanitary compounds, and only organic fertilizers.

Deep green, reminiscent of olive green. On the nose freshly cut artichokes, intense greenish accents, and Mediterranean scrub forest. The palate is long, enveloping, and complex; peppery spice and bitterness are perfectly balanced, and in the finish artichokes and scrub forest aromas reemerge.

The olives, which are harvested manually, are taken to the press in well-ventilated 20 kg bins and pressed within 24 hours using the continuous method. The olives are washed, then pressed, and the resulting paste is spun at a temperature that never exceeds 27°C. The olive paste never comes in contact with air, because the press works in a controlled nitrogen atmosphere. The oil is extracted by centrifuge, a technique that guarantees the quality of the yield, and very low acidity. When the oil arrives in the storage cellar, it is immediately filtered, and held in 400 litre stainless steel containers until bottling.

Acidity: 0,18%
Peroxide content: 2,70 meq/l of oxygen
Total polyphenols: 394 mg/l