Production area ruffoli, greve in chianti, at over 350 m a.S.L. Olive frantoio 56% maurino 15% leccio del corno 15% moraiolo 7% leccino 7% harvest 2024 2025 the harvest began on october 28 and ended on november 27. We carried out 12 separate pressings, selecting the best batches for the final blend after several tastings. This year will be remembered for the high quality of olives produced, although the oil yield was lower than expected, primarily due to the heavy rainfall in october. As in every year, the olives were brought to the mill within 24 hours of harvesting. Cold pressing the olives were cold-pressed to preserve their delicate aromas, vibrant flavors, and antioxidants, with careful control to ensure the paste never exceeded 25 27 c during the kneading process, enhancing the oil’s purity and richness. Tasting notes intense green with subtle golden tones. Fragrant and persistent, with a typical fruity flavour of freshly pressed olives. Harmonious with a bold structure and good balance. In its early months, it offers a clear spicy end note, which softens over time to reveal a smoother finish. Querciabella olive oil is characterized by a strong presence of the frantoio variety, giving it a pronounced peppery note and a slightly bitter aftertaste reminiscent of artichoke. The other varieties, although in smaller quantities, are well-balanced and enhance the final product with an extraordinary explosion of aromas and flavours. Chiara capecci agronomist certification o...
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