The varieties of olive trees cultivated by the farm IL POGGIOLINO for the production of this superior quality oil are the Frantoio, the Moraiolo, the Leccino and the Pendolino.
They are grown in soils typical of the Chianti Classico with steep slopes and high component rock (Galestro and Alberese) using the technique of spontaneous grassing to limit the runoff and promote the natural measure of soil fertility.
The olives are picked by hand to ensure the integrity of the product and immediately transported to the oil mill where they are processed.
The oil is cold pressed in a continuous cycle plant, put to settle and then placed in stainless steel containers. At bottling, the oil is not filtered to maintain intact the organoleptic properties, the typical artisan production and the characteristics of each ‘vintage’ with different nuances and details of the extra virgin.
The oil is presented in a bottle made of dark glass to limit the oxidation process and preserve its aroma and flavor.