Olives still not completely ripe yield Brolio’s “liquid gold.” The oil’s cold extraction is secured in a press of a traditional pattern using stone grinders.
Gaiole in Chianti
26 hectares at various altitudes are dedicated to the cultivation of olives in specific areas and scattered on the estate.
It rained a great deal during the 2018 season, especially during late autumn 2017 and through the winter and spring of 2018. Temperatures, instead, were average for the season. At the end of February/beginning of March there was a sharp temperature drop with a snowfall and then a freeze. This compromised the growth of many olive plants. Spring was regular, with average temperatures and about 370 mm of rain, often concentrated in intense showers with as much as 70 mm in a few hours. This situation led to a good number of flowers and good fruit set. Summer temperatures were average, never too hot, with highs of 36 – 38°C at the end of July. 190 mm of rain fell, above the seasonal average, but the end of August and the entire month of September were very warm and dry, averting the risk of the terrible olive fly.
Olive harvest began mid-October, and the olives were perfectly healthy.
Brilliant green color. Aroma of wild salad greens and olive on the nose. In the mouth, robust at first, with pungent and bitter notes; good persistence.
Moraiolo, Leccino, Frantoio
The olives were harvested with electric and pneumatic shakers into 20 kg crates. They were brought to an oil mill on the same day. The oil was immediately extracted in a continuous oil press mill at a controlled temperature of 26-27°C. The cold extraction produced oil with fruity taste and very low acidity level.
Acidity: 0.21 %
Peroxides: 3,17 meq O2/L
Total polyphenols: 415 mg/L
Vitamin E: 27.6 mg/100ml