Castello di Fonterutoli

Olio Extra Vergine di Oliva 'Fonterutoli'

Chianti Classico DOP

Oustanding "Terroir" and crushing without oxygen

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, 20% Leccino, 10% 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: < 0,20%
Polyphenols: > 500 mg/Kg
Peroxides: < 4 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: 500 ml
Production: 30 - 40 Hl
Key descriptors: Intense, artichoke flavors, elegant and slightly peppery taste
Food pairing: Crudités, pasta, savoury soups, grilled meats and vegetables