THE OLIVE OIL OF BORGO SAVIGNOLA
Our Way with Olive Oil
Our extra virgin olive oil is born from a deep connection to the Chianti countryside, bringing together traditional methods and an unwavering commitment to quality. A golden thread that flows slowly, like time across these hills.
OUR OLIVE VARIETIES
Tradition and Care
Leccino, Frantoio, and Moraiolo are traditional Tuscan olive varieties. They are harvested between mid-October and early November to preserve their delicacy, aromatic character, and distinctive peppery finish. Each variety carries an ancient story and a character of its own, expressed in every drop.
FROM HARVEST TO EXTRACTION
Our Approach
We produce our extra virgin olive oil through a sustainable approach that brings tradition and innovation together. From harvesting the olives to cold extraction, every stage is carefully managed to preserve quality, aromas, and natural properties, with respect for the environment and the Tuscan landscape. Good olive oil is never made in a hurry. It requires care, attention, and respect for what the land provides.
THE RHYTHM OF THE OLIVE TREES
The Olive-Growing Cycle
Hand-harvested olives and cold extraction give life to a fruity, aromatic extra virgin olive oil from Chianti Classico. At Savignola, every stage, from pruning to milling, is carried out with care to express the distinctive character of our terroir. The olive trees follow the unhurried pace of the seasons, and we follow with them, never forcing what nature is not ready to give.
FROM THE OLIVE MILL TO THE TABLE
Savignola Extra Virgin Olive Oil
Our oil is made from Leccino, Frantoio, and Moraiolo olives, harvested by hand and cold-extracted on the very same day. Intensely fruity and naturally low in acidity, it brings out the authentic flavors of Tuscan cuisine while carrying the distinctive character of the Chianti hills to the table. This is more than an oil for finishing a dish: every drop tells the story of a place, a season, and a deliberate choice.
SAVIGNOLA PRODUCTS
Our Production
At Borgo Savignola, time slows down, allowing wine, food, and the flavors of the land to come together naturally.
