Fattoria Montecchio’s extra-virgin olive oil DOP is our selection of the best olives traditionally grown in the Chianti Classico area: Frantoio, Leccino and Moraiolo.
Harvested early by hand in October and November, exclusively from the oldest olive groves on our farm, the olives are then processed in our company olive press on the same day as harvesting.
Within five hours of pressing, the oil is subjected to a light filtering process which leaves the full-bodiedness and structure intact while maintaining the flavors, aromas and colors for a longer period of time. The oil then rests in stainless steel containers under inert gases at a temperature of between 12 °C and 17 °C, until bottling.
The care and attention we give at every stage of the process makes our Fattoria Montecchio extra-virgin olive oil DOP an absolutely exceptional product, suitable for use in the greatest Tuscan dishes. Quite simply, it is one of the pillars of a healthy and balanced Mediterranean diet.
Product detail
| Appellation |
Extra-virgin Olive Oil D.O.P. Chianti Classico |
| Olive varieties |
Frantoio, Leccino, Moraiolo and others... |
| Zone of production |
Olive groves of the Montecchio Farm in San Donato in Poggio (Florence) |
| Position/altitude |
300/350 meters above sea level |
| Harvest |
October-November |
| Pressing method |
Cold extraction |
Tasting notes
| Colour |
Intense green with subtle golden tones |
| Parfum |
Fragrant and persistent, it has a typical fruity flavor reminiscent of freshly pressed olives, with notes of fresh artichoke |
| Palate |
Harmonious with a bold structure and good balance; in its early months is offers a clear spicy end note |
Pairings
| Ideal for dressing pasta, broths and soups, roasted and grilled meat or fish; also excellent on raw vegetables, carpaccios and fresh or semi-mature cheeses |
