CASTELLO DI BROLIO MONOCULTIVAR FRANTOIO 2024
OLIO EXTRA VERGINE DOP DEL CHIANTI CLASSICO
OLIVE GROVES
The olive grove at Tarci is located at an altitude of about 500m a.s.l.
SOIL
Macigno del Chianti (arenarie).
GROWING SEASON
The seasonal trend of 2024 saw a rainy and at times warm spring. Severe rains during the flowering caused a decrease in the fruit yield. The hot and dry summer has on the one hand avoided the presence of the olive fly, but on the other, it has stressed the olives. On the second ten days of October, the return of the rains have rehydrated the olives, allowing the extraction of elegant oil and with a balanced spicy and bitter taste.
OLIVE HARVEST
The Frantoio olives were harvested exclusively by hand with olive at the beginning of November 2024
CRUSHING
The olives were processed within eight hours of harvesting in a continuous-cycle mill.
Hammer crusher. The pasta was churned for 30 minutes at 25°C. Extraction with three-way
decanter.
STORAGE
Upon arrival at the storage area, the oil was filtered and stored in stainless steel containers in an environment protected from the air.
TASTING NOTES
Intense green color. On the nose, it is aromatically complex, with prominent hints of fresh artichoke. On the palate, it is smooth and full-bodied. The bitter note is pleasant, and the spicy note recalls arugula. The finish is complex and enveloping.
CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS
Acidity = 0.19 % in oleic acid
Number of peroxides = 5.49 meq O2/Kg
Polyphenols = 414 mg/kg
