Description
Made with olives of the Frantoio, Leccino, Moraiolo and Pendolino varieties, processed with vacuum technology in the owned innovative olive press, this oil displays extraordinary organoleptic and nutritional properties.
Details

Taste
Producer
Castello di Fonterutoli (Mazzei)
From this winery
- Start up year: 1435
- Oenologist: Gionata Pulignani
- Bottles produced: 800.000
- Hectares: 100
Since more than six hundred years, the Mazzei family produces unique wines with spirit and passion renewed from generation to generation.
At Fonterutoli, as well as at Belguardo and Zisola, resides the same philosophy that aims to promote local vine varieties as an expression of the identity of the region, in respect of diversity and nature, via sustainable agriculture and improvements mindfull of the delicate hydro-geologic balance, in order to prevent soil erosion and maximize water reserves in the region. All of this in order to be able to hand the land intact to future generations.
"I like to think to our family tree as a sturdy and generous vine plant because all Mazzei's history is constantly connected to vineyards, cellars and wine." (Marchese Lapo Mazzei, Cavaliere del Lavoro) Read more
At Fonterutoli, as well as at Belguardo and Zisola, resides the same philosophy that aims to promote local vine varieties as an expression of the identity of the region, in respect of diversity and nature, via sustainable agriculture and improvements mindfull of the delicate hydro-geologic balance, in order to prevent soil erosion and maximize water reserves in the region. All of this in order to be able to hand the land intact to future generations.
"I like to think to our family tree as a sturdy and generous vine plant because all Mazzei's history is constantly connected to vineyards, cellars and wine." (Marchese Lapo Mazzei, Cavaliere del Lavoro) Read more


Name | Fonterutoli Olio Extra Vergine d'Oliva Chianti Classico 0.5L 2024 |
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Vintage | 2024 |
Size | 0,50 l |
Country | Italy |
Region | Tuscany |
Vendor | Castello di Fonterutoli (Mazzei) |
Origin | Olive varietals: 60% Frantoio, 20% Leccino, 15% Moraiolo, 5% Pendolino. |
Climate | Altitude: 400 - 600 m (1,310 - 1,970 ft) a.s.l. |
Harvest | Hand picked from October 24th to the end of November. |
Production technique | Crushing: continuous within 4 hours from the picking in the company olive knife crusher and in total oxygen absence. Extraction: centrifuge at 23° C through decanter. Storage; in stainless steel tanks, temperature 15 - 18 °C and under inert gas. |
Allergens | Contains sulphites |