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March 30th, 2005 Carpineto releases three ‘single-grove’ estate extra virgin olive oils
Effective April 1st, 2005, the Carpineto winery releases three ‘single-grove’ estate extra virgin olive oils, as part of the Appodiati estate collection that also includes single-vineyard wines. The oils are produced from Carpineto’s best olive groves from estates located in Gaville (Alta Valdarno, Firenze), Chianciano e Montepulciano (Vino Nobile, Siena) and Gavorrano (Maremma, Grosseto).
“We’ve always grown olive trees on our land”, states Antonio M. Zaccheo, partner in the Carpineto winery. “The olive trees intertwine through our vineyards to form a beautiful mosaic that reflects the basis of the Mediterranean diet, as well as the picturesque Tuscan landscape. The aim here is to produce an oil from trees that are in true harmony with nature. This delicate balance is achieved with good ‘terroir’ and patience. We waited for the delicious 2004 harvest to launch this new ‘single-grove’ project, now having oils that are intensely fruity and fragrant, yet elegant.”
Carpineto’s winemaker and partner, Giovanni Carlo Sacchet, awarded Best Italian Wine Producer for 2003 at the International Wine and Spirits Competition, adds, “the average consumer has become much more knowledgeable about wine and food. Quality extra virgin olive oil has become an important aspect of the good table; also these estate oils are a boost of healthy antioxidants and vitamins. Since each of our estates in the provinces of Florence, Siena and Grosseto produces an olive oil that is markedly different from one another, however still in the typically Tuscan style, we’ve decided to bottle them separately to show that differences in ‘terroir’ are as prevalent in olive oil as in wine. For example Gaville is a nuttier oil with riper olive flavors than the one from Gavorrano which is greener, more herbaceous in character, and more intense. The oil from Vino Nobile strikes an elegant balance between the two displaying beautiful spiciness and a complex taste with a long persistent finish. These differences mean that each estate oil is best suited for a different dish.”
Below is a description of each hand picked, cold pressed olive oil produced from Carpineto’s 7,000 trees of Frantoio, Moraiolo, Leccino and Pendolino olive varieties.
Appodiato di Gavorrano, Oliveto Il Picciolo (Grosseto): green in color with an intense fruity, grassy bouquet, as well as a full-bodied, complex taste with a long finish. Best enjoyed drizzled over bread, tomatoes, fresh pasta as well as typical Tuscan fare such as ribollita or vegetable and legume soups.
Appodiato di Gaville, Oliveto di Gaville (Firenze): green in color with an intensely aromatic, spicy bouquet, as well as a full-bodied, complex taste with a long finish. Best used on tomato bruschetta, fish carpaccio, green salads and raw vegetables.
Appodiato di Chianciano e Montepulciano, Oliveto delle Simbarde (Siena): green in color with a fruity, peppery bouquet, as well as a full-bodied, complex taste with a long finish. This connoisseur’s olive oil is best used as a condiment to enjoy over bread and young cheeses, meat carpaccio, as well as typical Tuscan fare such as fiorentina steak and panzanella.
Founded in
1967, Carpineto exports to over 50 countries. Vineyards that supply
more than 90% of the winery’s needs and - Dudda, Greve in Chianti (Chianti Classico), Firenze - Chianciano and Montepulciano (Vino Nobile), Siena - Gaville, in the Upper Valdarno on the eastern edge of Chianti Classico, Firenze - Gavorrano, in Maremma within the Monteregio DOC, Grosseto
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