Nature never repeats itself, and this year was no exception. We faced a range of weather conditions, including cold, wet, stormy, and hot spells, yet our rescued trees persevered.

The Founder’s Reserve 2025 reflects the fruits of that resilience and celebrates over 15 years of patience and trust in the process.

This year, due to a challenging season across much of central Italy, the Founder’s Reserve has been produced in smaller quantities to maintain the balance of oil quality for our Tree, Grove, and Custodian members. We are proud to have achieved 1,800 bottles for our members and 220 liters for our chef partners, each bottle a most representative expression of everything we value: craft, integrity, and nature itself.

Winter and Spring - The coldest December since 2017 reset the vegetative cycle of the groves. Meanwhile, spring rains, unseen since the 1950s, nurtured the soil in our non-irrigated groves, though they slowed the pollination process.

Summer - Early heatwaves in June and July put stress on the trees, leading to unexpected fruit drop, particularly in younger trees. Following this, rainstorms helped alleviate drought pressure but increased the risks of hail damage and fungal issues.

Fall - Dramatic temperature swings occurred from day to night, peaking at 20°C during the day and dropping to 5°C at night. This variation enhanced phenolic accumulation and preserved the aromatic structure of the fruit. The conditions during harvest were cool and overcast, which were ideal for optimal oil extraction.

Olive Fly Management - Since the elevated presence in July, we remained on high alert throughout the entire season. Weekly manual sampling of 100 olives per subsection in each grove helped us monitor, detect, and deter early-stage fly damage, allowing us to act precisely rather than reactively.

Mill Practices - The Founder's Reserve extractions occurred between October 15 and 27. Each batch was elaborated and transformed using a nitrogen-sealed, boutique mill, with temperatures never exceeding 22°C. Every extraction underwent dual filtration, followed by rigorous tasting by Bucchino and a team of the region's leading voices in olive oil tasting, before being included.

Yield - Despite lower fruit counts, yields averaged 15.1%, nearly double the yield of last year. This unexpected gift allowed us to maintain our standard of ~2 bottles per tree while safeguarding quality.

Remarkably balanced and complex across the three pillars: fruitiness, bitterness, and pungency. The nose opens on a vivid green spectrum with artichoke leaf, fresh grass, green almond, and a gentle tomato vine note. The palate is fluid, round, and clean. Bitterness rises in measured waves of arugula, green almond and radicchio. Pungency builds gradually to a persistent black pepper warmth. The finish is long, ascending, and impeccably clean.

As an ingredient, this oil shines on grilled meats (tagliata, lamb, bistecca after slicing), fish (branzino, tuna, squid, or shrimp), vegetables (dress asparagus, artichoke, zucchini, chicories, and beans), bruschetta (grill bread, add garlic, tomatoes, anchovy, or all three, then finish with another pour), hearty soups and pastas (finish ribollita, chickpea or lentil soups, and pastas with ragù at the table), and aged cheeses; its balance complements bold dishes and adds structure to more delicate ones.

For over a decade, we’ve celebrated each harvest with a distinctive label, and 2025 is no exception.

This year’s edition continues our tradition of working within a limited colour palette, year after year. That constraint, like the harvest itself, is not a limitation but a framework. Nature sets the boundaries; we respond with care and creativity.

Designed by artist and longtime collaborator Steve Hagey, this year's label is both a continuation and a reinvention.