The Pruneti family has had a long tradition in cultivation especially in olives growing, one that goes back in time. In addition, they also cultivate precious saffron and harvest the Iris flower for the perfume industry in France that is used as a stabilizer.
Nestled in San Polo in the heart of the Chianti Classico, a territory famous for its excellent agricultural cultivation of olive trees, the two brothers Jonni and Paolo now in the fourth generation have always been passionate about olive trees and agriculture since a very early age, live guardians at the wheel of the family business since 1990 with the aim to engage and specialize in the production of very high quality olive oil.
Both brothers engaged in agriculture and technologies study and by combining the teachings of their grandparents and with continuous research in the field they began the process to modernizing the family Frantoio “mill press” and turning toward a complete Certified Organic farming. The Pruneti family personally oversees with particular attention all the stages of production from manual harvest through the final product, ensuring that their oils reach only the highest levels of quality.
Like most grower in Tuscany, Frantoio, Leccino and Moraiolo varieties make up their primary olive cultivars yet across their groves they have an incredible 13different varieties, all native to the region, amongst their more than 30,000trees. Many of the lesser known varieties, such as Maurino, Correggiolo, Leccio del Corno, and Leccione, are used for pollination of the other trees in the spring.
The stone-rich soil and the microclimate created by the changing seasons in this part of Chianti where winter can be rigid and snowy followed by early spring, warm summers and cool autumn, produces fruits with remarkable resilience and strong qualities and characteristic, boosting unique flavours that are particularly tight to this terroir.
Harvesting at the optimal ripeness, together with the different methods used within the mill during the production phase like using either hammers, knives or disc to crush the different type of olives thus allowing to create absolutely unique and different oils and help elevate the characteristic of each of the different batches even when they originate from a single terroir.
Their Frantoio state of the art of the last generation at continuing cycle where they add oxygen to the “malaxers” to help reduce the oxidative impact of the olive paste, is equipped with a two-phase decanter that extracts and separate the oil from the paste without adding water. At the end oil goes to a filtration station to remove remaining suspended residues, this filtration does not take away any of the precious oligo element of the oil it only prevents the remaining suspended particles to deposits at the bottom of the bottle that can ferment and alter the quality and precipitate the oxidative process of the oil while in the bottle.
Pruneti Olive Oils
Our Pruneti Extra Virgin Olive Oil Line consists of 3 different labels that are all Organic.