2025 Harvest Notes
Osteria
A single-varietal Moraiolo from a grove in its third productive season since restoration.
What is in this bottle was made with intention, from a grove that produced its first harvest in three decades just two years ago. 2025 was its third productive season since restoration, and it is a single-varietal Moraiolo, the only cultivar Osteria grows. We are not working toward a formula. We are working toward the best this grove has to offer, and what it has to offer is still revealing itself.
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, particularly in recently restored groves still finding their footing. 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 on October 22 and 23 under cool, overcast skies: the conditions that allow for careful, controlled extraction. Yield came in at 15.36%, nearly double the previous season despite reduced fruit counts.
The Oil
Osteria is 100% Moraiolo. It is one of the most demanding Tuscan cultivars to work with, and one of the most rewarding when a season gives it what it needs. In 2025, a grove still early in its return gave us an oil with focus and clarity that belies how recently these trees came back to life.
The aromatics are predominantly green: almond, artichoke, wild herbs, and tomato leaf. On the palate, bitterness and pungency are pronounced and integrated, the bitterness reading as fresh bitter greens, the finish a steady, consistent black pepper that holds its length. This is a structured oil, one that earns its place alongside food with weight: grilled red meats, lamb, a bistecca after slicing, and hearty vegetable soups and pastas.
The Care
Harvest ran October 22 to 23. 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. Osteria's oil was stored in its own separate tanks and tested independently.
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
Osteria
100% Moraiolo
Fruitiness
7.2/10
Bitterness
6.1/10
Pepperiness
6.8/10
Polyphenols
556 mg/kg
Free Fatty Acids
0.22%
Peroxides
6.4
Monounsaturated FA
>75%
Pesticide Residues
Not detected