Unlike wine, oil is already present in olives, extracting it carefully is the challenge that occurs every year.
Covering approximately 15 hectares, Castel Ruggero Pellegrini (CRP) cultivates local olive varieties typical of Tuscany and the Chianti Classico region; moraiolo, leccino and frantoiano. The olives are harvested in the last week of October and in the first half of November, as they reach their optimum level of ripeness.
During the harvest, the olives are pressed daily and sometimes even twice daily, to reduce to a minimum the time between collecting and pressing. These days olives are pressed in modern mills. Embracing the use of modern technology affords a more precise control over the production and creation process. CRP olives are pressed in a cooperative mill, just over the hill from their farm.