Chianti Classico DOP
Oustanding "Terroir" and crushing without oxygen
|Key descriptors: Intense, a scent of artichoke, elegant and with medium bitterness|
|Varieties: Frantoio 60%, Leccino 15%, Moraiolo 15%, Pendolino 10%|
|Food pairing: Crudité, first courses, important soups, meat and grilled vegetables|
The Fonterutoli mill
At Castello di Fonterutoli we use a new and state-of-the-art olive mill.
The olives are subjected to defoliation and washing, then crushed in one of the crushers in total absence of oxygen. The avoidance of oxidation during the entire process allows the preservation of the aromas and natural characteristics of the olives over time. The paste obtained then passes into the kneading tanks, then sent to the decanter to obtain the oil that will be sent to the filtering and storage system.
Every single operation is managed through dedicated software, in order to obtain the maximum product characterization.