Since 2002 the Cantagallo Estate has invested in buying of our own olive mill in order to obtain an High Quality Extravergin Olive Oil in order to allow a personalized press for each group of olives. Our experience and the newest machinery allow us to control both the timing and the temperature during all the working period, reducing the oxidation also in the difficult years we keep an High Quality Standard.
The olive yards of the Cantagallo Estate has over 5000 olive plants. Such as Leccino, Frantoio and Moraiolo make the Extra Virgin Olive Oil Laudemio Cantagallo.
The olive harvest is usually made between the last week of October and the first 20 days of November. Considering that we have our own olive mill it considerably reduces the time that elapses between the harvest and the pressing (after only 4 hours the olive starts to ferment) which helps the quality of the produced oil. All of the production process – starting from the cultivation to the harvest, the pressing the filtering and the bottling is made in the Estate.
At the end of the grapes picking all the process of wine making continues in the Cellars of Cantagallo Estate.
The space for the wine mellow is made in our barrique room with temperature and humidity control located in an old water tank. An old cellar has been equipped for wine making with low inoxidizable tanks, with a large section with temperature control and an implant for the micro oxygenation . The bottling plant is one of the best and it permits to bung a bottle under vacuum , and to wash the bottle and lay the label all on line. The wine refining in bottles is made in dark rooms with controlled temperature and the bottles are located in inoxidizable containers. The “Vinsantaia” is the place where the grapes are hung and the grapes can dry-out for the production of our Millarium Vinsanto of Chianti Montalbano Reserve.