The olive grove: about 25 ha of olive grove made up of 3.500 trees of Frantoio, Moraiolo and Leccino at 450 m a.s.l. between the districts of Gaiole and Radda in Chianti.Harvesting and Pressing: The olives have been picked by hand between November and December. The olive pressing, which immediately follows the harvesting, is a "cold-pressing", e.g. carried out in total absence of oxygen.The Oil: green colour with golden highlights. It has a fruity and slightly piquant note, with a slightly bitter aftertaste. This is a harmonious oil, resulting dense and full of texture after a tactile test.Acidity: 0,15%.Gastronomic couplings: a product of great rarity, to be employed as a condiment for vegetables or any food, and particularly recommended for grilled meats.