Extra Virgin Olive Oil Organic
This particular new selection is the outcome of many years of research into the varieties of olive which have been traditionally grown in the Chianti region for the production of extra virgin oil. The olive trees are encircled and protected by the ancient Coltibuono woodlands in a completely uncontaminated environment.
The 2016 Olive harvest at Badia a Coltibuono has been a very good one, with abundant yields and exceptional quality. The summer months were much drier than usual on the Monti del Chianti. The harvest was between October 17 and November 16. We harvested the same quantity of olives as in 2015, a record year, but the yield in oil was significantly lower due to the summer drought. The olives are brought to be milled twice a day to ensure maximum freshness to our Organic Extra-Virgin Olive oil.
Period of harvest: autumn 2016
A golden, yellow color with glimmers of green. The oil has an intense herbal nose with whiffs of artichokes and aromatic herbs. The robust flavor, both vibrant and intense, has spicy notes in the finish.
The Campocorto is produced mainly from Frantoio olives. The cultivation has been 100% Organic, and certified since 1994.
The olives are brought to the olive mill the same day of the harvest. Pressing and extraction are very careful, with temperatures that are kept below 28° C, with continuos extraction process.
Campo Corto is made with “Frantoio”, "Maurino" and other varieties, so it’s more spicy and greener in color.
Annual production in bottles: 3.600
Serving Suggestions: Hearty Tuscan soups—ribolitta, garbanzo beans with pasta, and “fett'unta”. Recommended for raw foods that require an especially aromatic olive oil.