Products

Olio extra vergine di oliva
Chianti Classico

DOP

Description

The hand-harvested olives are transferred into small boxes and then left to dry for a day in a well ventilated room. The final product is then filtered to guarantee a duration of two years.

Food Pairing

Perfect with soups or minestrone, elaborate pasta or rice dishes and meatbased main courses. Sublime when drizzled over Fiorentina T-bone steak.

Sensory Profile

Golden-hued, revealing intense fruit fragrances and aromatic herb-like vegetal notes with the piquant freshness of an elegantly rounded oil that flaunts an assertive, all-enfolding personality.

Olives

Frantoio, Leccino, Moraiolo

Production Zone

Chianti Classico

Type Of Soil

Schist and galestro sandstone

Training System

Polyconic vase and bush shaped

Plant Density

3.300 - 5.128 plants per Hectare (1.335 – 2.075 per acre)

Harvest Period

15th November - 15th December

Crushing Techniques

Environment temperature with a modern system.

Bottles Per Box

6

Format (cl)

50 (17 oz)

Lamole di Lamole Chianti Classico Extra Virgin Olive Oil

Grappa di Chianti
Classico

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Chianti
Classico

D.O.C.G.

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