The 2013 olive growing season was one of the rainiest in recent years. The land was soaked with precipitation all winter, forming a good reserve of water. On the other hand, the very wet soil remained cooler than usual, which delayed budding, and variable spring temperatures also slowed down flowering. The weather cleared around the 10th of June. The rain ended and the temperatures were even higher than average for the season. These were favorable conditions for the growth of the olive flowers and their ensuing pollination. Summer went ahead as usual: lands with abundant water, high temperatures and sunshine provided for a uniform fruit set of the drupes. The day/night temperature range during September was perfect for ripening olives. Harvesting began 21 October, and as the percentage of water in the olives was very high, the oil obtained from them is less pungent than usual, pleasant, elegant and fruity. All of Brolio’s olive groves are organically farmed: no phystosanitary compounds, and only organic fertilizers.

Intense green color, intensely fruity nose recalling lettuce. Pronounced taste with a good balance between piquancy and bitterness, typical of oil obtained from the Correggiolo olive variety.

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: 0.20%;
Peroxide content: 3.38 meq/l of oxigen;
Total polyphenols: 323 mg/l.