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The olive oil Chianti Classico DOP Castel Ruggero Pellegrini is made from typical Tuscan cultivars, Frantoio, Leccino and Moraiolo mainly. The harvest takes place between late October and early November. Its aromas are of fresh grass, almond and artichoke with pungent notes, intense but very balanced. Due to its characteristics, the oil obtained is able to match even delicate foods, enhancing the flavors, or fresh or boiled vegetables, or meats. Your imagination will find a great ally in the oil Castel Ruggero Pellegrini.   Olive Oil DOP Chianti Classico Ruggente Are available 2 types of bottles: Bottle 500 ml goes for 12,00 euro order Bottle 100 ml goes for 3,50 euro order Oil Datasheet Location olive groves Loc Castel Ruggero - Greve in Chianti - Florence - Italy altitude 200-220 above sea level variety olive trees Frantoio, Leccino and Moraiolo inseime constitute more than 80% of the trees. Other varieties are present Pendolino, Morchiaio Holm and the Horn. farming system Polyconic vase-bush. harvest By hand and with the use of mechanical devices. It takes place between late October and early November pressing Cold extraction (never exceeding 27°C) and continuous cycle. The pressing takes place on the same day of the harvest. filtering By cartons, 1 or 2 steps, within 48 hours of pressing. acidity About 0,15% peroxides about 5meq O2/kg polyphenols 485 mg/Kg Tocopherols (Vitamin E) 203 mg/Kg Conservation and Use Maintain the sealed package to protect from light and heat, between 14 and 20°C. Once opened, we recommend consuming within 10 days.

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