MANNUCCI DROANDI | Organic Extra Virgin Olive Oil
We have grown olives and made them into extra-virgin olive oil for three generations. In our Ceppeto olive groves we pick the Moraiolo, Frantoio and Leccino olives and cold press them within twenty-four hours. This is how we obtain our Extra-Virgin Olive Oil Chianti Classico D.o.p., with its bright golden yellow colour and brilliant green hues, intense aroma and full-bodied texture.
Organic, Extra Virgin Olive Oil, mannucci droandi,
17036
page-template-default,page,page-id-17036,ajax_updown_fade,page_not_loaded,,qode-theme-ver-10.1.1,wpb-js-composer js-comp-ver-4.11.2.1,vc_responsive
 

The Olive Oil

Extra-Virgin Olive Oil Chianti Classico D.o.p.

Five and a half hectares of medium-texture clayey soil, with plenty of stones; excellent aspect, at an average altitude of 500m above sea level: the best possible production conditions which, along with suitable agronomical choices (minimal cultivation of the land; early harvesting; no use of chemical products), guarantee the highest quality olives.

Organic Extra Virgin Olive Oil

Chianti Classico D.o.p.

We have grown olives and made them into extra-virgin olive oil for three generations. In our Ceppeto olive groves we pick the Moraiolo, Frantoio and Leccino olives and cold press them within twenty-four hours. This is how we obtain our Extra-Virgin Olive Oil Chianti Classico D.o.p., with its bright golden yellow colour and brilliant green hues, intense aroma and full-bodied texture. A well-balanced oil with a tangy flavour, pleasantly bitter and piquant, typical of the area of origin: Gaiole in Chianti. Here, our ancient olive groves are cultivated on terraces with dry stone walls, without the use of chemicals. The production of each tree is limited in order to obtain the very best of its fruits.

The Olive grove consists of Five and a half hectares of medium-texture clayey soil, with plenty of stones; excellent aspect, at an average altitude of 500m above sea level: the best possible production conditions which, along with suitable agronomical choices (minimal cultivation of the land; early harvesting; no use of chemical products), guarantee the highest quality olives. The 1,317 trees at Ceppeto (59% Moraiolo, 17% Frantoio, 16% Leccino and 9% other Tuscan varieties) are trained in polyconic pots.

Harvest Very early harvesting usually takes place in the last ten days of October, and the olives are hand-picked from the tree.

Extraction cold, air-free extraction, mixed continual cycle, with two final separators.

Production 3,000-6,000 bottles (0.5 litre), depending on the year.

Acidity maximum 0.3

Mannucci Droandi - organic olive oil chianti classico