2025 Harvest Notes
La Torre
A field blend of Frantoio, Leccino, and Moraiolo from the largest grove under our care.
What is in this bottle was made with intention, from the largest grove under our care, in a season that asked a great deal of the land and gave back something worth holding. It is a field blend of Frantoio, Leccino, and Moraiolo, 43, 39, and 18 percent, shaped by the full breadth of the grove and the season that moved through it. La Torre is not one thing. It is a landscape, and this oil carries that. We are not working toward a formula. We are working toward the truest expression of what this grove holds in a given year, and in 2025, it gave us something generous and versatile.
The Season
Winter into Spring
The coldest December since 2017 reset the vegetative cycle across the groves. Heavy spring rainfall replenished soil moisture in these non-irrigated hillsides, but slowed pollination and early fruit set.
Summer
June and July brought heat that stressed the trees and reduced fruit counts. Rain followed, easing drought pressure but increasing exposure to fungal risk. This was a season that asked us to stay close.
Autumn
Day and night temperatures swung nearly 20 degrees during harvest weeks, dropping close to five degrees overnight. That variation is what drives phenolic development and preserves aromatic structure. We harvested under cool, overcast skies across nearly ten days, the grove's scale requiring time and care that smaller sites do not. La Torre represented more than half of the trees under care this year, but the season shaped its production in its own way. That is what grove-specific oil means.
The Oil
La Torre produces a field blend by nature rather than by formula. Olives across the grove are harvested and milled together, the cultivars interacting as they always have, shaped by exposure, altitude, and the internal variability of a landscape this size. In 2025, the grove gave us an oil that is balanced, composed, and genuinely versatile.
The aromatics open on fresh-cut grass, aromatic herbs, artichoke, and almond. On the palate, bitterness arrives in layers, arugula and radicchio, building gradually into a long, pleasant black pepper finish. Nothing is aggressive. Nothing stands apart from the whole. This is an oil that moves easily across the table: vegetables, fish, meats, grains, and even desserts. It elevates without drawing attention to itself.
The Care
Harvest ran October 29 to November 6. Olives were milled within hours of leaving the trees, in a nitrogen-sealed mill with temperatures held below 22 degrees. The oil was double-filtered, laboratory tested, and stored in stainless steel tanks under nitrogen at 17 degrees.
Through the season, olive fly pressure was monitored weekly by hand across every subsection of the grove. No practices were used to stimulate growth or increase yield. Pruned material returned to the grove floor. The grove set the pace. We followed it.
2025
The Record
La Torre
43% Frantoio, 39% Leccino, 18% Moraiolo
Fruitiness
5.2/10
Bitterness
4.9/10
Pepperiness
5.0/10
Polyphenols
471 mg/kg
Free Fatty Acids
0.22%
Peroxides
6.5
Monounsaturated FA
>75%
Pesticide Residues
Not detected