The olive groves at Brolio are located at 350-500m a.s.l.
Moraiolo, Leccino, Frantoio
The olives were harvested by hand with olive rakes by 23 October 2023.
The olives were processed within eight hours of harvesting in a continuous-cycle mill. The pasta was churned for 30 minutes at 25°C.
Upon arrival at the storage area, the oil was filtered and stored in stainless steel containers in an environment protected from the air.
The seasonal trend of 2023 saw a rainy and at times warm spring. Severe rains during the flowering caused a decrease in the fruit yield. The hot and dry summer has on the one hand avoided the presence of the olive fly, but on the other, it has stressed the olives. On the second ten days of October, the return of the rains have rehydrated the olives, allowing the extraction of elegant oil and with a balanced spicy and bitter taste.
Acidity: 0.14% in oleic acid
Number of peroxides: 3.7 meq O2/Kg
Polyphenols: 482 mg/kg
Vitamin E (Tocopherol α): 282 mg/kg
Intense green colour with golden reflections. Intense fruity nose with hints of cut grass and almond. Fluid, bitter and spicy finish in the mouth, with a green olive aftertaste.