Poggiotondo is a 70-hectare estate on the western hills of Chianti, owned and run by winemaker Alberto Antonini. Its extra virgin olive oil is made mainly from Frantoio and the local Mignola variety, known for its intense aroma and flavour.

The estate has 3,000 olive trees planted at 200–300 metres above sea level in the warm Arno Valley microclimate, producing rich, full oils with classic Tuscan pepperiness. Olives are hand-harvested and pressed within 24 hours using modern, low-temperature methods to preserve freshness.

The oil is deep green, fresh and well balanced, with aromas of artichoke and cut grass, and a palate that is fruity, spicy and intense, finishing with a hint of almond.