The Poggiali family has owned the Fèlsina farm since 1966. The family property is located in Castelnuovo Berardenga, in the province of Siena, in the area that marks the transition between the Chianti area and the Crete Senesi. In addition to the farm, caring for the vineyards and producing typical local wines (Chianti Classico and Sangiovese), an olive grove was added in 2002, from which an extraordinary extra-virgin olive oil is produced.
The idea of the Poggiali family is summarized in the "olio secondo Veronelli" project (oil according to Veronelli), which aims to recover and strengthen the link between the oil and its land of origin. This means first of all guaranteeing the traceability of the entire production chain, from cultivation to bottling. But it also means producing an oil that is faithful to the characteristics of the variety from which it is obtained.
The Poggiali’s olive groves are located in three areas of their property: partly in the Fèlsina land and in the Pagliarese and Boschi areas. Four varieties of olives are grown here: Leccino, Pendolino, Moraiolo and Raggiolo (also known locally as Correggiolo). Each of these varieties is harvested and processed separately to create a pure oil that expresses the organoleptic characteristics of each cultivar to the full. The five extra virgin oils created by the Poggioli family come from these varieties: four mono-cultivar labels that take their name from the variety of olive tree, and the Berardenga blend oil, inspired by the territory of origin. The olives are taken to the family mill immediately after being harvested by hand. Before being pressed, the olives are pitted, and oil is then extracted only from the pulp, in the continuous cycle plant. The olive paste is processed at a constant temperature of 25 degrees. After kneading, the paste is placed in a decanter and then in a centrifuge from which the Fèlsina extra virgin olive oil is obtained.