BAGLIONI LUIGI

In Cetona, a village on the southern side of the province of Siena, Luigi Baglioni dedicates his work to a single denomination: Terre di Siena DOP extra virgin olive oil. It's a choice that concentrates all energy on one product, measured with almost laboratory-like precision. His oils adhere to the stringent parameters of the area—acidity below 0.5 percent, oleic acid over 72 percent, polyphenols no less than 100 ppm—thresholds that mark the boundary between a correct oil and merely a decent one. Behind these numbers lies the agricultural craft: olives cultivated in the thirty-two municipalities of protected Tuscany, where clay soils and Mediterranean exposures shape an extra virgin with a distinct character. Here, chemistry is not mere technicality but documented proof of the quality achieved in the olive mill. Baglioni makes the single denomination a declaration of specialization, entirely focused on extracting finesse from the southern Sienese hills. The estate does not open its doors to the public, but its bottle remains a faithful interpretation of the Terre di Siena olive oils.

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