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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.

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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.