Olio Evo Bio 2022, Tenuta di Capezzana

Producer: Tenuta di Capezzana
Olive Varities: Maraiolo (60%), Frantoio (30%), Pendolino (5%), Leccino (5%)
Acidity: 0.16%

Overview:
Heavily referenced in cookbooks and well loved around the world, Tenuta di Capezzana, in Carmignano outside Florence, has been producing wine and olive oil since 804 A.D., as evidenced by a parchment found in the state archives. Its grand villa, built for one of the Medici daughters as a wedding gift, is surrounded by a breathtaking landscape of silver-green olive trees, tall cypress trees and rows of immaculate vineyards. Since the turn of last century, when Count Alessandro Contini Bonacossi arrived from Venice and bought the estate, it has flourished under the care of the Contini Bonacossi family.

At Tenuta di Capezzana the olives have always been picked when they are still green. The higher altitude of the Carmignano hills, which overlook the valley stretching from Pistoia to Florence, grants the oil its classic Tuscan flavor profile—delicate olive fruit with a peppery finish. Bottling is still done entirely by hand, four bottles at a time.

This classic Tuscan extra virgin olive oil blends four typical olive cultivars: Frantoio, Leccino, Moraiolo, and Pendolino. This elegant oil has aromas of green apple, eucalyptus, and chamomile. On the palate the flavor is redolent of delicate herbs such as fennel fronds, bay leaves, and rosemary.

Extra virgin olive oil
Product with organic certification
BioAgricert - Authorized inspection body IT BIO 007 - A26D

Always known among the products of the Capezzana Estate is the extra virgin olive oil, obtained from olives of the Moraiolo and Frantoio varieties, with a small percentage of Pendolino and Leccino. The olives are pressed within 24 hours after harvesting in the modern, technically innovative company mill because it extracts the oil by subjecting the paste to a soft centrifugation. The low temperature and the rapidity of processing contribute to giving an oil rich in aromas and aromas typical of the Carmignano area.
The oil then decants in the historic orciaia adjacent to the mill, according to the ancient system that avoids a second centrifugation.

Souce: https://capezzanawineshop.it/products/olioevo