Made with olives of the Frantoio, Leccino, Moraiolo and Pendolino varieties, processed with vacuum technology in the owned innovative olive press, this oil displays extraordinary organoleptic and nutritional properties.

Appellation: Chianti Classico DOP
Estate location: Loc. Fonterutoli - Commune of Castellina in Chianti (SI)
Olive varietals: 40% Frantoio, 30% Moraiolo, 25% Leccino, 5% Pendolino
Altitude: 300 - 490 m (984 - 1,610 ft) a.s.l.
Pruning system: Vase
Harvest: Hand picked from the beginning of November to the end of November
Crushing: Continuous within 2 hours from the picking in the company olive knife crusher and in total oxygen absence
Extraction: Centrifuge at 23° C through decanter
Storage: In stainless steel tanks, temperature 15 - 18° C and under inert gas
Acidity: 0,18%
Polyphenols: 623 mg/Kg
Peroxides: 3,34 meqO2/Kg
Preservation: Away from the light, temperature 12 - 20° C and 70 - 80% humidity
Consumption suggestions: Within 18 months from the date of bottling
Bottle: Dark glass bottle with screw cap
Formats: 250 ml - 500 ml
Production: 33 Hl
Key descriptors: Intense, artichoke flavors, elegant and slightly peppery taste
Food pairing: Crudités, pasta, savoury soups, grilled meats and vegetables