CASTELLO DI BROLIO MONOCULTIVAR MORAIOLO 2019
OLIO EXTRA VERGINE DEL CHIANTI CLASSICO DOP
OLIVE GROVES
The Santa Lucia olive groves is located at 350 meters above sea level.
SOIL
Between alberese and marine deposit.
OLIVE HARVEST
Moraiolo olives have been hand harvested with facilitators.
CRUSHING
Once harvested, the olives are placed in ventilated crates and immediately taken to the oil mill, a few kilometres away from the company. The extra virgin olive oil is obtained with the continuous cold extraction method. The temperature never exceeds 25°C, to allow the oil to preserve all its characteristics of freshness and genuineness.
VINTAGE AWARD
Growing Season
The 2018-2019 vintage followed yet another seasonal trend of its own.
The autumn weather following the grape harvest featured mild temperatures and slightly less rain than usual in that period of the year.
Winter started off quite mild as well, then in January came on the scene in its traditional guise, with temperatures below zero and heavy snowfall at the end of that month. Spring began with rising temperatures, but in May these plummeted with lows below 7-8°C accompanied by daily rains. This combination of factors had a major impact on the fruit set of the plants. The hot and dry summer that followed then further reduced production.
In September the much-feared olive fly also arrived, but thanks to timely organic treatments we were able to save the harvest, which although meager, is of excellent quality.
Storage
In the storage cellar, the olive oil is immediately filtered, and held in stainless steel containers until bottling.
Bottling
997 bottles of 0,500lt
Chemical and Organoleptic Characteristics
Acidità = 0.25 % P/P
Number of peroxides = 4.78 meq O2/Kg
Polifenoli = 372 mg/kg
Vitamina E: 27,6 mg/lt
Bottle Size
250 ml
