Poggiotondo covers 70 hectares on the western hills of the Chianti region...
Alberto Antonini, the owner and winemaker at Poggiotondo makes his Poggiotondo wines and oil in a modern style, whilst adhering to the true regional characteristics of the Chianti region in which the grapes and olives are grown. The extra virgin olive oil that is produced at Poggiotondo is made from Frantoio and Mignola, the latter variety is grown only in the region of Cerreto Guidi where Poggiotondo is located, and is very intense in aroma and flavour.
The Poggiotondo estate has 2,000 olive trees planted with Frantoio and Mignola. The latter variety is only grown in the region of Cerreto Guidi and is very small in size with intense aromas and flavours. The typical fruity flavour comes from the Frantoio variety. The groves are situated 200-300 metres above sea level. The low lying hills on the northern side of the Arno Valley provide one of the warmer micro-climates in Tuscany, giving oils that are fuller and richer than those from further inland but still with the characteristic pepperiness of good Tuscan oil. The estate is under conversion to organic production and will be certified from 2014.
The olive harvest happened quickly during October. Picking in a short space of time allows the aromas and flavours to remain more lively for longer. Harvest begins ‘all‘invaiatura‘, at the moment when the olives turn from green to a dark colour. From this moment the amount of oil in the olive remains unchanged, so delaying the picking only results in an oil of lesser quality.
The olives were picked by hand and pressed within 24 hours to ensure that there was no risk of fermentation or oxidation. Ultra modern, stainless steel continuous soft presses were used to obtain a high quality paste from the olives. The paste was then diluted with water at low temperatures to avoid losing any of the aromatic quality of the olives and it was then centrifuged to separate the extra virgin oil from the pomace and water. The whole process of crushing and extraction is very fast. This method, and maintaining the paste below 26°C, protects the oil from oxidation, so it results in fresher, cleaner oils that retain their colour and fruitiness for a longer period of time.
The oil is green and elegant with an attractive spicy character. It has great purity of flavour and a fine balance.
|Grape varieties||60% Frantoio