We cultivate about 15 hectares of olive groves in which there are just varieties typical of Tuscany and of Chianti Classico, mainly Moraiolo, Leccino and Frantoio. The olives are harvested during the last week of October and the first half of November “following” their maturation, also performing two different stocks (idem est extraction of oil from olives) per day in order to reduce as much as possible the time between the harvest and the mill.
The pressing is carried out with modern methods, without the use of any chemical device, in the cooperative mill with who we work together, just a few hills far from us.
The oil is a delicate product which, unfortunately, we can only damage. In facts, unlike the wine for example, the oil is already present in the olives, in the fruit of the olive tree. To extract it carefully is the challenge that is renewed every year. For this reason, after the harvest, every year I make a personal specialized taste in order to select in between the oils produced in Castel Ruggero Pellegrini the ones that will form the Ruggente. The Ruggente oil is obtained in a single stock, so the bottle that you can buy has exactly the same content as those who are sent to competitions.
In my idea the oil Ruggente is an emotional postcard of Chianti Classico and of our farm, all to be savored. Unique, a bit as each of us, as we try to defend the values and the flavours of the heart.