Extra Virgin Olive Oil D.O.P. Chianti Classico
The territory, which for centuries has been producing Chianti Classico wine and oil, is located in the heart of Tuscany, in an area between the provinces of Florence and Siena, called Chianti. It is a demanding land to cultivate, but of ancient agricultural traditions, first mastered by the Etruscans
and then by the Romans.
Chianti Classico DOP oil is much more than an extra virgin olive oil. It completes and enhances the flavours of each dish and it is the condiment of excellence: it is usually deep green to green, with
golden sheens and has a distinct green, bitter and spicy fruity aroma.
It is the result of the cold extraction of freshly picked olives, indeed the temperature for pressing doesn’t exceed 27°C and at least 80% of the olives must come from the four main varieties (Frantoio, Correggiolo, Leccino and Moraiolo).
The 500 olive trees of the estate are located on the property, in an area particularly suitable to the prestigious Chianti Classico olive cultivation and like the vines, are also arranged in rows. Through the generations, the Losi family has preserved ancient olive tree, in particular from the Correggiolo variety.
The oil production is limited, since each plant produces from two to three liters of oil, thanks to the meticulous olive harvest directly on the trees, which starts at the end of October. Carefully placed in 20kg cases, the olives are then transported to the oil mill, where they will be rocessed within 18 hours after the harvest, through cold pressing. The result of this intense work is our Extra Virgin Olive Oil DOP Chianti Classico monocultivar of Correggiolo, which is expressed with lively
Extra Virgin Olive Oil 100% Italian
It comes from the olive trees leased at the historic villa of Catignano, where 2000 trees are on 10 hectares. The Extra Virgin Olive Oil 100% Italian of the Losi family is of great quality and is produced from the four main varieties of Chianti olives trees: mostly Correggiolo, and also with Frantoio, Leccino and Moraiolo.
The Extra Virgin Olive Oil 100% Italian follows the same production method as the DOP: the olives are harvested starting from the beginning of November directly from the plants by hand and with electric olive shaker rake. Nets are laid under the olive trees, the olives are immediately put into the cases and then transported to the olive mill, where they are cold pressed within 18 hours after the harvest.