EXTRA VIRGIN OLIVE OIL CHIANTI CLASSICO D.O.P.

The olives are picked exclusively in the secular olive groves on the estate. The olives are picked by hand directly from the trees, they are then cold pressed and under go a continuous extraction process which does not alter the natural qualities of the oil.
Once the product has successfully passed the chemical and organoleptic tests set up by the regulatory board, the Extra Virgin Olive Oil can bear the title Denominazione di Origine Protetta (D.O.P.) “Chianti Classico”, a guarantee of quality and provenance from the territory of Chianti Classico.

Name: Extra Virgin Olive Oil Chianti Classico D.O.P. Rosselli Del Turco
Olive varieties: Moraiolo, Frantoio and Leccino
Total acidity: 0,15 - 0,2%
Number of peroxides: 3,6 - 5 meq O2/kg
Tocopherols: 250 - 350 mg/kg
Polyphenols: 450 - 650 mg/kg
Harvest: October to November, olives taken directly from the plants
Process: the olives are kept in crates and within 24 hours are cold pressed in a modern plant operating in a continuous cycle
Colour: green with slight notes of gold
Perfume: fruity and intense, rich in scent of freshly mown grass
Taste: fruity, intense with a touch of cloves, pleasantly bitter on the palate with a slightly spicy after-taste
Goes well with: as a condiment in Mediterranean dishes, simple salad dressings, on raw meat and soups
Comes in containers from 3 - 0,750 - 0,500 - 0,250 - 0,100 Lt.