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Olive Variety


Age of Trees


Surface Area


Total Production









Simone Zemella         


Chianti Classico (Tuscany)

Very steep. Altitude between 350 & 600 m ASL


80% Moraiolo, 10% Frantoio, 10% Leccino

100% by hand, manual sorting


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.

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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.  

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