EXTRA-VIRGIN OLIVE OIL

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EXTRA-VIRGIN OLIVE OIL

30,00

Extra vergine d’oliva equilibrato e leggero.

Description

EXTRA-VIRGIN OLIVE OIL

The extra virgin olive oil comes from a careful selection of the best olives and Panzanello.
The oil is very balanced, with a light, pleasantly spicy aftertaste.
It embodies the natural taste of Tuscany and is ideal to use with refined dishes.

VARIETY

Moraiolo, Leccino, Frantoio and Correggilo.

HARVEST AND METHOD OF EXTRACTION

The olives are all picked by hand. The oil is obtained by cold pressing and conserved in special stainless steel containers for natural decanting.

ORGANOLEPTIC NOTES

Intense green color, a fruity and fragrant perfume, very balanced to the palate and elegant thanks to its low acidity.
It has a pleasant spicy aftertaste.

BEST SERVED WITH

Not cooked, it is an ideal accompaniment to all dishes.

The story

Panzanello begins long ago, in 1427, a year that also marks the beginning of an unceasing effort to develop.

Anna Maria Sommaruga in 1964 acquired the property of Panzanello, Andrea’s grandmother.

Panzano in Chianti, a little town vineyards. Grandmother Anna Maria decided to redesign it as it is now. Teach the future generations the real meaning of “family”.

In 1965 works on the great house were finished and the vineyards around it were managed by dear Luigi and his wife Maria. The grapes were delivered to the local cooperative winery of “Grevepesa” . Panzanello was then a farm of 30 hectares (75 acres)and is now much larger, with about 120 hectares (300 acres).

Andrea got his love for the vineyards and in 1993, when he decided he didn’t really want to be a financial consultant in Rome, She agreed, and that is how, in 1994, he began his adventure as a winemaker.

From the beginning, Andrea Sommaruga continued to “educate” his vineyards. Those who drink Panzanello wines are given the opportunity to feel the passion that lies behind them, taking what is a real trip in time.

Bottling

He bottled his first wine in 1995 and it wasn’t a bad start for a beginner. He started with 900 bottles and now Panzanello produces more than 50,000 every year.

In 1997 Andrea married Ioletta and she too, moving from Rome to Panzanello, gave up her idea of being an architect.

Over the years, Andrea and his staff have perfected every stage of the winemaking process.

Secret

According to Andrea, there are two secrets to success with wine:

First secret is patience……… the patience to wait until everything is perfectly ripe for a product of QUALITY

Second secret is respect …… respect for nature, and since 1998 Panzanello has been ORGANIC.

If you want to hear the rest of the story, just ask Andrea and Ioletta’s two boys, Giorgio and Carlo!

EXTRA-VIRGIN OLIVE OIL

Additional information

Weight1.1 kg

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