Extra Virgin Olive Oil 2010
D.O.P. Chianti Classico

Perhaps the reason is its captivating appearance, or perhaps we cannot even imagine Chianti’s dishes without olive oil. Whatever the reason, olive oil, here among us, has ancient roots indeed. Nor have frequent freezes or ridiculously low yields per tree kept us from its cultivation. No, the quality of what flows from the bottle has steeled us to every challenge. Fruity and elegant, harmonious, yet showing verve and character, the extravirgin olive oil that springs from the slopes of Ama contains a song of an ancient culture and tradition, but also of a passion and gratitude for this incomparable place.

Number of estate trees: about 9.000

Altitude: between 420 and 510 m.

Soil type: Chalky-clay

Olive varieties: 50% Correggiolo, 40% Moraiolo, 5% Leccino and 5% Frantoio

Training system: Vase-shaped with low scaffold limbs

Harvest: At beginning of veraison, or colour change, between end of October and the end of November. Hand picked with the help of facilitators into shallow boxes, with fruit brought to press house within 12 hours

Extraction: At estate press house, with Pieralisi cold-extraction centrifuge

Quintals produced: ca. 70

Bottling:
The oil is given only a static, natural settling of solids in suspension and is then lightly filtered.

Sensory profile:
The Extra Virgin is an intense limpid golden yellow colour with delicate green hues. Its aroma is definite and rotund, characterized by rich hints of thistle, artichoke and wild chicory, with intense fragrant hints of rosemary and mint. Its taste is complex and strong, endowed with hints of fresh vegetables, lettuce, black pepper and almond. Bitterness is powerful and pungency is distinct.

Technical data
Peroxide contant expressed as oxygen: 3,29 meq/Kg.
Acidity as oleic acid: 0,16 %
K 232.0 UV spectrophotometric test: 1,47 nm
K 270.0 UV spectrophotometric test: 0,05 nm
Delta K UV spectrophotometric test: 0,0096