Since 1890 the Franceschi family has been setting the standard of excellence for Brunello in Montalcino. In its fifth generation, Il Poggione is known not only for outstanding Brunello, Rosso, and Rosato, but also for its focus on the environment and sustainability in the region.
Process: Cold pressing in a continuous disc oil press.
In October and November, the olives are harvested by hand and then pressed in the farm's own olive press within few hours from the harvest.The olive oil is cold-pressed by continuous extraction in order to avoid any risk of external contamination and to ensure that all the nutrients and typical aromas and flavours of the olive oil are kept intact.
Spicy, Complex
Intensely fruity on the nose, with aromas of olives and artichokes.
Spicy on the palate, with a hint of bitterness.