ABOUT THE PRODUCER
Tenuta i Bonsi near Reggello, southeast of Florence, has been in the Budini-Gattai family since the 19th century. Leopoldo Gattai was a successful construction entrepreneur who gained significant wealth around the Italian unification when Florence was briefly the Italian capital. He invested in agriculture, purchasing I Bonsi and several other large Tuscan estates. Today the Budini-Gattai family farms over 380 hectares, of which 140 are olive groves. Over two-thirds of these olive trees are the Frantoio variety, with the rest predominantly Moraiolo plus a small amount of Leccino.
These olive trees are cultivated organically on the south-facing slopes of the Pratomagno mountain range, at an average elevation of 400 metres. I Bonsi houses a 15th-century olive press, as well as one installed in 1950. Yet it is a more modern press currently used, capable of extracting and preserving oil of the highest quality. The family directly supervises all operations and the quality of their Frantoio olive oil is well regarded locally. The area surrounding Reggello has been recognised for centuries by Florentines as one of the great areas for premium extra virgin olive oil. This is evident when tasting I Bonsi’s oils, which result from centuries of agricultural tradition and decades of passion and commitment to quality.
 
PRODUCTION
The olive harvest is carried out by hand, and the olives are cold‑pressed just hours after picking in the farm’s modern olive‑press. Particular attention is given to acidity, which is consistently maintained below 0.2 per cent (well under the 0.8 per cent Extra Virgin Olive Oil limit). The oil is then settled in a combination of 200‑year‑old terracotta Orci and stainless steel before being bottled after a light filtration.