Aside from wine, another excellence of Montalcino is olive oil. And next to its vine rows, Poggio Antico boasts olive trees that yield a very limited production of high-quality Extra Virgin Olive Oil. Taking care of the olive groves and overseeing oil production is Pier Giuseppe D'Alessandro (aka Pippo), our technical director who is in charge of the cellar and agronomic operations. We asked him to know more about our oil and how it is produced.
Pippo, when did olive growing begin in Poggio Antico?
Aside from the vineyards, olives have always been a product of Poggio Antico. We have actually inherited this tradition and decided to carry it on by restoring the olive groves and widening the area planted with olive trees.
Which varieties are cultivated?
We grow native varieties, mainly Leccino and Leccio del Corno and some Pendolino. Olives are harvested in November and operations are aimed to bring perfectly ripe olives to the mill, in order to produce a fragrant and delicate olive oil distinguished by fruity notes: perfect with grilled meat but also with salads and vegetables. You really have to try Lia's (a colleague) artichokes in oil to know what it’s all about.
How is Poggio Antico EVO oil produced?
The olives undergo cold pressing. We avoid using any type of mechanical processing: no pumps, hydraulic presses or compressors. After decanting, the extracted juices naturally pass through a cotton filter using the force of gravity: this ensures that the oil’s organoleptic profile remains unaltered.
How many bottles are produced each year?
We maintain a family-run type of production for Poggio Antico oil. We produce about 3,000 bottles every year that are available to our clients who can pre-order them as early as July from our online Wine Shop, together with our Brunello. This is an exclusive offer for true enthusiasts who want to bring an authentic piece of Tuscany to their tables.