SORLINI CINZIA

Cinzia Sorlini works in Montepulciano, at the heart of the Terre di Siena zone, where 32 municipalities converge to define a single olive oil identity. Her extra virgin carries a chemical signature of restraint: acidity below 0.5%, oleic acid above 72%, and polyphenol content meeting the 100 ppm threshold. These metrics reflect not laboratory precision for its own sake, but the outcome of harvesting discipline and careful extraction—the difference between oil that merely lubricates and oil that flavours.

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