Organic Extra Virgin Olive Oil

Chianti

Poggiotondo

The Poggiotondo estate is situated in the hills to the northwest of Empoli...

in western Tuscany. These hills are south and southwest facing, and are planted primarily with Sangiovese. Alberto Antonini’s estate has been certified organic since the 2014 vintage. As a result, he has released a Chianti ‘Bio’ as his new entry level wine.

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Olive Groves

The Poggiotondo estate has 2,000 olive trees planted with Frantoio and Mignola. The latter variety is only grown in the region of Cerreto Guidi and is very small in size with intense aromas and flavours. The typical fruity flavour comes from the Frantoio variety. The groves are situated 200-300 metres above sea level. The low lying hills on the northern side of the Arno Valley provide one of the warmer micro-climates in Tuscany, giving oils that are fuller and richer than those from further inland but still with the characteristic pepperiness of good Tuscan oil. The estate is under conversion to organic production and will be certified from 2014.

Harvest Information

The olive harvest happened quickly during October. Picking in a short space of time allows the aromas and flavours to remain more lively for longer. Harvest begins 'all'invaiatura', at the moment when the olives turn from green to a dark colour. From this moment the amount of oil in the olive remains unchanged, so delaying the picking only results in an oil of lesser quality.

Production

The olives were picked by hand in November and were pressed within 24 hours to ensure that there was no risk of fermentation or oxidation. Ultra modern, stainless steel continuous soft presses are used to obtain a high quality paste from the olives. The paste is then diluted with water at low temperatures to avoid losing and of the aromatic quality of the olives and it is then centrifuged to separate the extra virgin oil from the pomace and water. The whole process of crushing and extraction is very fast. This method, and maintaining the paste below 26°C protects the oil from oxidation, so it results in fresher, cleaner oils that retain their colour and fruitiness for a longer period of time.

Tasting Notes

The oil is green and elegant with an attractive spicy character. It has great purity of flavour and a fine balance.

Harvest Information

Vintage 2012
Olive varieties 60% Frantoio
40% Mignola
Region Chianti, Tuscany
Oil Producer Alberto Antonini