This limited and prestigious production of extra virgin olive oil is dedicated to the variety of olive, Frantoio, that has always been cultivated in the Chianti Classico territory.
Gaiole in Chianti
26 hectares at various altitudes are dedicated to the cultivation of olives in specific areas and scattered on the estate.
In a cool place away from direct light in order to preserve the qualities of extra virgin olive oil.
The season conditions were favorable for olive growing. As last year’s fruit yield was so rich, the flowering was not abundant. A hot and dry summer prevented any attacks of the terrible olive fruit fly.
The olives appeared healthy and ripe. They were harvested by hand starting from October 19. The cold extraction was secured in a continuous oil mill immediately after the harvest.
Deep green. On the nose immediate notes of artichoke and green olive. It explodes with intensity in the mouth with echoes of the artichoke notes on the nose, even with a slight adstringency, hints of fresh grass and herbs. Long, persistent, spicy and slightly bitter, a concentration of freshness.
One of the most interesting harvests for those who really appreciate Tuscan olive oil.
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.
Peroxide content: 5.76 meq/l of oxigen;
Total polyphenols: 444 mg/l.