Moraiolo Reserve EVOO
Limited reserve, intensely grassy.
How this extra virgin olive oil is made — and by whom.
A fourth-generation olive estate in the hills of Chianti pressing single-varietal extra-virgin oils within 12 hours of harvest. The Pruneti brothers farm 30,000 trees across Frantoio, Moraiolo, and Leccino varieties, certified organic since 2008.
Chianti, Tuscany — the old country around Chianti, where the soil, weather, and water shape what comes out of the ground. This product can only taste the way it does because it's from here, and nowhere else.
Olives are hand-picked from the family's groves in the cool autumn months and cold-pressed within hours of harvest — no heat, no chemicals, just stone mills and patience passed down through generations.
Olive harvest runs late autumn into early winter; first-press oils peak in November and December.
A reserve bottling from a single grove of century-old Moraiolo trees. Intensely grassy, with notes of tomato leaf and white pepper. Production capped at 1,800 bottles per harvest.