EXTRA VIRGIN OLIVE OIL 'FONTERUTOLI’

CHIANTI CLASSICO PDO

Exceptional terroir and pressing in the absence of oxygen

From Frantoio cultivars, Leccino, Moraiolo and Pendolino, processed under vacuum in the innovative proprietary oil mill, an oil with extraordinary organoleptic and nutritional qualities is obtained.

Name: Chianti Classico DOP
Company location: Loc. Fonterutoli – Municipality of Castellina in Chianti (AND)
Variety: 40% Oil mill, 30% Moraiolo, 20% Leccino, 10% Pendolino
Altitude: 300 – 490 m.s.l.m.
Training system: Vaso
Collection: Hand picking from the beginning of November to the end of November
It will break: Done by 2 hours from harvesting in the company's continuous, vacuum-packed knife mill
Extraction: Via centrifugal decanter at 23°C
Storage: In stainless steel from the temperature 15 – 18°C and atmosphere under inert gas
Acidity: < 0,20%
Polyphenols: > 500 mg/Kg
Peroxides: < 4 meqO2/Kg
storage: Keep away from light at room temperature 12 – 20°C and humidity 70 – 80%
Recommended Consumption: Within 18 months from the bottling date
Packaging: Dark glass bottle with screw cap
Formats: 500 ml
Production: 30 – 40 Hl
Profile: Intense, artichoke flavours, elegant and slightly spicy
Pairings: Raw vegetables, first courses, important soups, grilled meats and vegetables