CASTELLO DI BROLIO MONOCULTIVAR MORAIOLO 2024
OLIO EXTRA VERGINE DOP DEL CHIANTI CLASSICO
OLIVE GROVES
The olive grove at Santa Lucia is at 350m a.m.s.l.
SOIL
A mix of limestone (Alberese) and marine deposits
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 Moraiolo olives were harvested exclusively by hand with olive rakes 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
Green colour with light golden reflections. On the nose, floral notes and tomato leaf are prominent. On the palate, it is smooth, with slightly tannic sensations; bitterness and spiciness are perfectly balanced. The finish is long and persistent.
CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS
Acidity = 0.21% in oleic acid
Number of peroxides = 5.72 meq O2/Kg
Polyphenols = 294 mg/kg
Factsheet (english) (105.87 KB)
