Ornellaia Extra Virgin Olive Oil
Ornellaia's extra virgin oil is obtained by pressing the olives from about 2000 trees, many of them over 100 years old, that grow upon the grounds of the Estate.
In our olive groves we cultivate the classic Tuscan cultivars, including Frantoio, Moraiolo, and Leccino, as well as more local cultivars, such as Gremignolo di Bolgheri, Olivastro di Suvereto, and the Ornellaia Cultivar, named after the farm located in the area that has now become the Estate.
The cool, mild Spring of the 2011 growing season brought the olive trees an earlier-than-normal flowering and allowed the fruit a very gradual ripening during the Summer months. The olives enjoyed an optimal, slow development and were already perfectly ripe in the first ten days of October.
Harvest, which took place largely during October, was exclusively by hand, so as to preserve the integrity and freshness of the fruit. To prevent oxidation and obtain oil of the highest possible quality, the freshly-picked olives were transferred immediately to the olive press, where they were pressed within two hours of their arrival.
The freshly-pressed oil, with its marvellous fruity aromas and rich antioxidant properties, was filtered and stored in temperature-controlled steel tanks to best preserve its organoleptic properties.
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