Sangiolele extra virgin olive oil is certified as Tuscan PGI – Special Mention: Colline Senesi – and comes from our one-hectare olive grove in the hills of Montalcino, at an altitude of about 250 meters. The clay, loam, and sandy soil gives the oil balance, intensity, and an extraordinary richness of aromas. The olive trees are cultivated without any pesticides or fungicides. We care for each tree with minimal intervention, manual pruning, and limited yields.
The Correggiolo, Leccino, and Moraiolo varieties, typical of this region, produce an olive oil that captures the character of the Montalcino hills.
The olives are harvested by hand in early October during the initial stage of veraison and taken to the mill just a few hours later to preserve their freshness and rich aroma. The olives are cold-pressed exclusively, and the oil is not filtered, so as to preserve its precious organoleptic characteristics.
Green in color with golden highlights, the nose reveals aromas of fresh olives, freshly cut grass, artichokes, and almonds.
On the palate, it is balanced, intense, and harmonious, with an elegant bitterness and a pleasant spicy note that accompanies the finish without ever overpowering it.
It’s the oil we use every day in our kitchen, and it goes well with vegetables, bruschetta, soups, legumes, meat, fish, and all traditional Tuscan dishes.
Excellent when used raw, where it enhances every dish with its intense aromas and balanced flavor.
Temperature and method of conservation: temperature of 14-16°, protected from light, dark bottle always capped
500-milliliter bottle, also available in a gift box.
