AZ. AGR. CONTE RAPHAEL

In Asciano, within the olive-growing belt that unites thirty-two municipalities in the Siena area, Conte Raphael measures its olive cultivation by parameters rather than volumes. Its `Terre di Siena DOP` extra virgin olive oils meet precise chemical thresholds: maximum acidity of 0.5%, oleic acid over 72%, and one hundred parts per million of total polyphenols. These are not abstract figures. Together, they define the oil's stability and its antioxidant potential—that is, its ability to last over time and preserve its aromas. In this, the company declares its vision of denomination: an adherence rooted in the pedoclimatic specificity of the Tuscan hills, not in production scale. The oil thus becomes a faithful translation of a circumscribed environment, where soil, altitude, and cultivar matter more than the quantity bottled. Each analytical value, read in detail, tells the story of the link between the Siena belt and the distinct character of its extra virgin olive oil, an oil better explained at the table than on the label.

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