Cultivar: Frantoio, Leccino and Moraiolo grown on the typical Chianti Classico stone terraces.

Harvest: in 20 kg boxes between the second half of October and the first half of November.

Pressing: within 12 hours of collection.

It is featured by typical fruity notes with hints of fresh green grass, artichoke and thistle. In the mouth it marks positive attributes of net spiciness (intense) and to a lesser extent bitterness (medium).

It is available as Organic Extra Virgin Olive Oil in 5 liter tin-cans and in 0.5 liter bottles as Organic Chianti Classico D.O.P Extra Virgin Olive Oil, resulting from the pressing of the the best olives selection.