The Chianti Classico is a Designation of Protected Origin (DOP) present in the national list approved by the Ministry of Agriculture Food and Forestry, the requirements of which are regulated by the production discipline of the Tuscany Region.

Cultivation

Oil production cannot exceed 650 kilograms per hectare for olive groves with a density of at least 200 plants. For plants with lower density, production may not exceed 3.25 kilograms per
Plant.
This limit may not exceed 2 kilograms of plant oil in plants with a density of more than
500 plants per hectare.

The oil of the “Chianti Classico” must be produced exclusively with healthy olives, obtained according to the
appropriate agronomic standards, detached directly from the plant before December 31 of each
Year.

The olives must be directly detached from the plant, collected possibly on nets or sheets, transported and stored in overlapping boxes drilled on 5 sides, in layers of no more than 30 cm, in layers of no more than 30 cm, in
bins always drilled or in trolleys.
The possible preservation of the olives must take place in special rooms fresh and ventilated and for no more than three days from harvesting. Transportation to the mill can take place in the same boxes or other suitable vessels. The use of sacks or bales is prohibited.

The storage in the mills before milling must take place in premises and in containers suitable for
quality features of the product.
If bins and/or trolleys are used, olives must be transported to the mill in the same
harvesting day.

Production

The processing of olives must take place within twenty-four hours of the delivery in the mills.

The extraction of Chianti Classico oil must be done, after washing the olives with water or
air at room temperature, with loyal and constant mechanical and physical methods, the temperature of
extraction plants must be adjusted to values no higher than 27 degrees C.

For each specific manufacturer, or otherwise entitled, the mixing of subsequent matches is allowed
olive processing for the same business unit. Within the territory, the transfer and mixing of different producers for olives and oil matches in possession of the requirements of the discipline is also allowed. In no case can the name Chianti Classico be attributed to oils that are mixed with other oils, even extra virgins, products outside the area or even obtained in the same area but in previous years or for matches made from olives detached after the date expected collection.

It is allowed to bottling the oil of the “Chianti Classico” until 31 October of the year following the production year and the introduction to consumption in February of the following year. The vintage of production must always be clearly highlighted in the labelling of Chianti Classico oil.

For the purposes of the release of eligibility, each batch of oil may be subject, at the request of the manufacturer, to only two subsequent analyses and evaluations; on the second negative opinion the game is discarded.

Oil that complies with disciplinary rules must be bottled within 45 days of the
eligibility notification. Its preservation must take place at a temperature of between 12 and 12 degrees
17th, protected from light, in stainless steel containers or porcelain/vitrified.

The oil of Chianti Classico must be packaged in the production area, in glass or metal containers, in defined volumes and with nominal quantities up to 5 (five) liters. Formats of less than 100ml in glass, metal or PET are also allowed as long as they are packaged in order to meet the total capacity allowed by the current legislation. The packages must be sealed tightly, so that the opening breaks the warranty seal.