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Oil

THE OLIVE GROVES

The exact age of the olive groves is uncertain but they were restored after the dramatic cold wave of 1984.

They cover an area of 30 hectares with 5000 trees, all traditional Chianti varieties like Frantoio, Moraiolo, Leccino and Pendolino. The olives, handpicked in November and December, are pressed by continuous cycle system within 24 hours of harvesting.

An annual qualitative chemical and organoleptic analysis ascertains high polyphenol, tocopherol and oleic acid content.

Polyphenols are natural antioxidants, the compounds responsible for the product’s long shelf life. They are also an important part of the human diet, providing a defense against the production of free radicals.

Tocopherols are vitamin E containing compounds necessary for increasing the antioxidant potential in human cells, which delays ageing. Their role in cardiac disease prevention, immune system support and skin health is well documented.

 

In the Piazza at number 83, a few steps from Macelleria Falorni, you’ll find Casa dell’Olio Vignamaggio, a welcoming shop where you can stop to taste our extra virgin olive oil based products, page through a book or buy a gift.

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From our Blog


FLORENCE WITHIN THE WALLS
Posted on Tuesday December 03, 2019

All of Casolese’s rooms are decorated in a fresh and understated style, but they all have an element that sets them apart; illustrations by the artist Simone Boni that confer on each room its own unique character. The artist has faithfully transposed a map of Florence onto designer wall-coverings, and we have selected representations of […]

FLORENCE WITHIN THE WALLS Vignamaggio Blog.



THE 2019 HARVEST
Posted on Wednesday October 23, 2019

On the 16th of September 2019, Vignamaggio began picking grapes, with 30 people at work on 52 hectares of vines. A day spent in the vineyards during harvest time is quite special: there is chatter to be heard in a variety of languages, a few lively Tuscan expressions filter through the branches, and at precisely […]

THE 2019 HARVEST Vignamaggio Blog.



ANCIENT ‘VERNA’ WHEAT Cristina & Elisa Conversation among Chefs
Posted on Wednesday August 28, 2019

The anticipation, while dough rises, the velvety sensation of flour running through fingers or the fragrance of freshly baked bread, are images that warm the heart and stimulate the appetite. Flour is the main ingredient in many of our recipes, forms part of our daily lives as well as our past, and evokes familiar memories […]

ANCIENT ‘VERNA’ WHEAT Cristina & Elisa Conversation among Chefs Vignamaggio Blog.