Extra Virgin Olive Oil D.O.P. Chianti Classico

This is made almost exclusively from olives belonging to the Coreggiolo cultivar, which are manually harvested in several phases in October, before they are fully ripe.

This results in very low yields, but yields an excellent oil with an acidity lower than 0.2%, and with an extremely reduced peroxide content.

Once the olives are harvested, they are taken to the press within the space of two days, and cold pressed under nitrogen (to prevent oxidation) .
This technique produces a very fresh oil with excellent aromas and flavors.

It is dry, and not "greasy," and green with intense fruity aromas. On the palate it is spicy, with artichoke accents and sweet hints of apple.

Annual production is a few thousand 0.5 liter bottles.