Gonnelli 1585 is a trademark that represents the relationship between the Gonnelli Family and the world of traditional oil production. In 1585 the family bought the farm of Santa Téa and the related Oil Mill built in 1426. Today the company, owner of the Vertine nel Chianti Classico Oil Mill, represents one of the Italian excellences in the world of extra virgin oil. The philosophy has always been to offer a healthy, genuine and natural product and this is only possible by directly following every phase of the production: the cultivation and selection of the olives, processing at the oil... Continue
TUTTO FOOD Milano 8 – 11 Maggio 2017
ITALIAN FOOD New Jersey – New York
Taste Firenze Pitti Immagine 11 – 13 Marzo 2017
SIAL Parigi, 16 – 20 Ottobre 2016
Dallo storico Frantoio di Santa Téa nasce Olivia, il primo format di ristorazione veloce dedicato all’olio extra vergine d’oliva.
IDENTITA' GOLOSE 2016
Modena Cento Ore Classic
TUTTOFOOD in Milan
From 3rd to 6th of May we await you at our Stand H20/K19 Pavilion 1.
IDENTITA' GOLOSE 2015
Meyer Foundation dinner for Eataly Florence
A unique benefit dinner to support the Young Researchers’ project of the Meyer Hospital in Florence. Five great Gourmets chefs have been appointed to...
LADIES DAY - Forte dei Marmi
'Ladies Day', i.e. an Ascot-style Versilia. At Forte dei Marmi, noblewomen and industrialists are challenged in a competition of elegance with a hat, strictly...
Oil on canvas
A little oil combines art in its most classic sense. When Santa Téa extra virgin olive oil ends up on canvas, 6 dishes made...
Chef 12-13 November 2012
With their aprons removed and the cooking stoves turned off, nine Venetian Chefs led by Franco Favaretto, the owner of the Baccalà Divino restaurant...
The story of the Gonnelli family dates back to 1585 when on 13th February the brothers Francesco, Lorenzo and Giulio, the sons of Taddeo di Michele di Lorenzo, bought for 300 coins from the Friars of the “Convento del Carmine di Firenze” the farm of Santa Tea, as is evident from the sales document held at the Public Notary Records office in Florence. At that time the related oil mill, built in 1426, was known and appreciated for its special oil, the result of olives made noble by the particular micro-climate of the sun-baked upland plain of Reggello, 400 meters above sea level, which is 30 minutes from Florence in a southerly direction.
Since then the Gonnelli, brothers, children and grandchildren, raised in the shadow of the oil mill of Santa Tea, monument of hard work of yesterday and today, have handed down a true art, with all the knowledge, wisdom and expertise in the cultivation of olives and their pressing. The artisan arts of olive growers, developed at the time of the medieval guilds, still preserve the techniques and secrets of the task of producing the finest oil. An art that derives from the best tradition of the oil mill, preciously preserved in the museum and from the ongoing experimentation in innovation research, both in relation to production and cultivation.
Anno di edificazione del Frantoio di Santa Téa
Anno d’acquisto del podere Santa Téa da parte della famiglia Gonnelli
Primo impianto a centrifuga al mondo collaudato ed installato nel Frantoio di Santa Téa in collaborazione con Alfa Laval. Una svolta nel mondo della produzione di olio.
Nasce l’extra vergine ottenuto dalla selezione di una sola varietà di olivo: Monocultivar Frantoio. L’idea di differenziare le caratteristiche organolettiche in base alle cultivar e momento di raccolta.
Primo Frantoio ad adottare il tappo dosatore/antiriempimento, realizzato e studiato in collaborazione con la Guala Closures.
Costruzione del Frantoio di Vertine a Gaiole in Chianti per la produzione dell’extra vergine Dop Chianti Classico.
Sistema di produzione, conservazione ed imbottigliamento in atmosfera protetta, sotto azoto.
EN UNI ISO 2005:07 Certification The First oil mill in Europe to obtain certification for the traceability of every single bottle produced.
Project S.O.F.I.A. University of Florence and Alfa Laval
Gonnelli 1585 Olive Grove
Today Gonnelli directly oversees approximately 43,000 olive trees located between Florence and Siena. The altitude, exposure to the sun and a well-drained soil are important elements for the final quality of the oil and, as such, Gonnelli considers these elements for the selection of its plants. We are increasingly seeing the abandonment of olive groves, due to poor profit margins and the high costs of management, and which are difficult to sustain for pure hobby or passion; as a result, certain olive groves, rented by the Gonnelli farm, require major drainage activity and care and it often takes a few years before the olive grove becomes fertile.
All the olive groves of the farm are managed in accordance with the regulations in force relating to Organic Farming without the use of pesticides or fertilizers. The 43,000 olive plants, followed and cultivated by the Piero Gonnelli farm, are of different cultivars, though all typically Tuscan. Thanks to this variety and the wise decision to collect the olives at different maturation times, starting with the greenest, various types of oils are obtained that are distinguishable and differ in flavour and aromas.
Nr. Olive trees 6.597
Variety Frantoio 60% Moraiolo 30% Leccio del Corno 10%
Altitude 250/300 mt slm
Type gravelly sands, stones and gravels with clay layers
Analysis sand 40-45%, silt 30-35%, clay 10-30%
Gonnelli 1585 100% Transparency
The Identity Card of our oil.
In 2007 the Santa Tea oil mill was the first oil mill in the world to obtain the ISO 22.005:07 certification on traceability.
A further guarantee for the consumer who is able to trace the history of every bottle purchased as far as its territorial origin.
It is an important goal reached by our company, in line with our philosophy. Traceability certification represents not only the instrument to safeguard and promote our uniqueness but also the symbol of transparency and guarantee that we offer to our consumers, increasingly in need of reassurance and confidence with regard to the food products they buy. It is a kind of map of the product which makes it possible to retrace the history, from the origin of its olives until production of the oil.
Gonnelli 1585 Frantoi
Santa Téa Olive Oil Mill: the olive oil mill was built in 1426, when
Cosimo de' Medici, the grandfather of Lorenzo the Magnificent, ruled
Florence and it is still possible to see the construction date engraved
on an old stone mill, where the millstone and the press are still
preserved, once used for crushing.
The Oil Mill owes its name to the adjoining chapel dedicated to St. Tea, whose cult has spread through many parts of the early Christian world and has expanded in our area since the Byzantine-Gothic period.
Today, the Santa Téa Olive Oil Mill represents one of the most advanced realities, both from the qualitative and technological point of view in the world of extra virgin olive oil.
It can process 100 quintals of olives per hour. The maximum time interval from harvesting to crushing is 15 hours. Cold extraction takes place in the absence of oxygen and under nitrogen.
Vertine Oil Mill: this is a continuous cycle oil mill that works
exclusively with the cold process. It has a milling capacity of 24
quintals per hour. This new line of machines crushes olives in the
absence of oxygen. The oil is then exposed to air until opening of the
"Vertine Mill" Chianti Classico olive oil P.D.O. bottle by the customer.
From October crushing takes place at the "Vertine Mill".