Extra Vergin Olive Oil 2007
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, 10% Leccino and others

Training system: Vase-shaped with low scaffold limbs

Harvest: At beginning of veraison, or colour change, between end of October and early December. Hand picked 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. 80

Bottling:
The oil is given only a static, natural settling of solids in suspension and is then lightly filtered.
Production: 20.260 0.5 lit. bottles

Sensory profile:
Attractively harmonious, elegant nose, with pronounced fruity aromas melding with nuances of crisp garden vegetables. Flavours are judiciously balanced; an appealing pungency balances a vein of marked sweetness.

Technical data
Peroxide contant expressed as oxygen: 4,50 meq/Kg.
Acidity as oleic acid: 0,17 %
K 232.0 UV spectrophotometric test: 1,79 nm
K 270.0 UV spectrophotometric test: 0,16 nm
Delta K UV spectrophotometric test: 0,0000