“Going to buy Olive oil and Wine in Pagliarese was something gentlemen would do.”

For centuries the Chianti Classico area has been famous for producing one of the most famous wines in the world, but also for a unique oil that stands out for the characteristics it manages to express. This is why the Pagliarese project does not stop at the rediscovery of the great wine tradition, but continues with that linked to the cultivation and production of Extra Virgin Olive Oil, which has characterized the activity of the Farm since its foundation.

The Poggiali family wants to give continuity to a project started in 2002 with the aim of obtaining an Extra Virgin Olive Oil of the highest quality and nutritional level, with distinctive characteristics and specific flavors, expression of its own “terroir”. From plant cultivation to harvesting, from processing to storage, the extreme care of each production phase aims to preserve a higher content of polyphenols, antioxidants that are very important for the human body and for the life of the product itself.

A great contribution is given by the adoption of a processing and preservation technology that involves the use of a continuous cycle crusher with an automated control of processing times and temperatures. The oil produced is immediately sent into stainless steel tanks and stored under nitrogen in an odorless environment until it is bottled.

Extra Virgin Olive Oil

DOP Chianti Classico
Strongly characterized by the link with its territory, Pagliarese Extra Virgin Olive Oil is the result of the work of recovery and enhancement of the variety of olive groves grown in the two estate parcels, Sant'Elena and Monte Cucco, within the Chianti Classico DOP.
The Pagliarese oil comes from a coherent assemblage of 4 cultivars, which enhances the characteristics of each olive variety and further improves its qualities in fusion. Soft green with golden reflections, it develops elegant aromas of cut grass, artichoke leaf and rocket with a finish of white pepper. On the palate it is fragrant and clean, with vegetable returns of fresh olive, harmonious and long spicy, it highlights a well-balanced bitter note.
It is recommended to combine it with Mediterranean dishes, legumes, red meats and aged cheeses, but also very pleasant with international dishes or simply with a fresh wood-oven bread.

Type of Cultivars: Pendolino, Moraiolo, Raggiolo, Leccino