NO LONGER IMPORTED TO THE USA
In the terraced hills of “Ceppeto” near Gaiole in Chianti, Roberto Droandi tends to his Moraiolo, Frantoio, and Leccino olive orchards, the source for his certified organic extra virgin olive oil. Moraiolo, Frantoio, and Leccino olives are harvested by hand. In order to not injure the olive skins, the olives are allowed to fall from the trees into a basket. They are then cold-pressed within 2-3 hours of harvest giving the oil “vibrancy, freshness, and longevity”. This handmade, organic nature requires lots of time, labor, and love. When you consider that one liter of this organic extra virgin olive oil is one full tree's worth of harvest, you can understand how special this bottle on your table truly is.
The ancient rock walls supporting his trees provide for excellent drainage, and the long maturation period possible in the Chianti Classico zone affords optimal olive ripening. In addition, the careful pruning of his trees, early autumn hand-harvesting of his olives, and state-of-the-art processing of the harvest results in an extra virgin olive oil with fruity freshness and spicy-herbal notes that lead to a smooth yet persistent finish.
One of the hardest Extra Virgin Olive Oils to obtain, this is Mannucci-Droandi's top of the line.
Produced and bottled by Mannucci-Droandi with olives grown, harvested, and pressed at the Mannucci-Droandi Estate in Italy.
500 milliliter (16.8 ounce) bottles
