Producers
Region
Topography
Olive Variety
Harvest
Age of Trees
Soil
Surface Area
Climate
Total Production
Feature
Simone Zemella
Chianti Classico (Tuscany)
Very steep. Altitude between 350 & 600 m ASL
80% Moraiolo, 10% Frantoio, 10% Leccino
100% by hand, manual sorting
30-100years
Mainly schists, but also sand and clay
18ha olive grove
Cool for the appellation. Sangiovese
is picked between 1st and 15th October
3,000 bottles
Certified Organic since 1998,
Pruning every two years,soil labour
and green manure, no spraying.
Nestled throughout the 18ha of grape vines that produce Tenuta La Novella wine are Simone Zemella's 18 hectars/approximately 2,500 of olive trees. Every year, a small batch of precious olive oil is made.
The olives are hand picked and crushed within 24-48 hours using a concentric disc system. Maceration occurs in a controlled atmosphere tank with a constant temperature of 77 degree F.
Extraction is done using a 3 phase centrifugation (oil-water-solid). The process includes a Zero Waste approach using bacteria, air and time to clean the liquid waste & composting all solid waste.
What is produced is an olive oil with great aromatic intensity and a taste balanced between fruit, spice and bitterness. The aroma is Tuscan terroir and the olive oil is highly concentrated in polyphenols and
anti-oxidant compounds.
Simone begun experimenting with the soil of the olive groves in 2021, working the soil like a vineyard with the goal to encourage higher production. This includes yearly pruning, adding manure and working the soil.