Tenuta di Capezzana Olio Nuovo Novello 2013 Harvest
Flos Olei 2014!
We are holding the line and selling Capezzana at last year's price!
Pressed during the last weeks of October 2013.
Capezzana produces this oil from olives grown on the hills above the vineyards near Carmignano, outside of Prato. The estate has produced olive oil since 804 A.D. The olives are harvested and crushed in a traditional stone mill. Now instead of the old style press, the estate uses a centrifugal process for extracting the oil in the cold-pressed tradition. The centrifugal process results in an oil that rarely exceeds 0.2% oleic acid, and enhances the flavor and transparency. Unfiltered.
Prior harvest review:: "Capezzana: The Contini-Bonacossi family, well-known Tuscan wine producers, make oil from estate-grown Moraiolo and Frantoio olives, a typical Tuscan blend. The oil is a classic, but pleasantly mild and sweet without the intense, cough-producing pungency of many Tuscan oils. Clear green but unfiltered, it has a distinctive aroma of fresh-cut grass." Nancy Harmon Jenkins, ZesterDaily.com, 2.12.13
Stunning green color, fresh, zingy olive aroma, with lemon notes as well. Many layers of flavor, including almond, artichoke, spice, and pepper, that linger in a long finish. Simply, this year it is buttery, layered, and moderately peppery. Complex, yet near perfect balance of fruity and bitter olive flavors.
Meant to be savored, not saved, use Capezzana on Fettunta--toasted bread rubbed with garlic, drizzled with olive oil and topped with a sprinkle of sea salt. Or pour liberally over farro salad with arugula and Pecorino cheese.
A personal favorite of Mario Batali, noted on page 499 of Molto Italiano.
- Bottle Size:500 ml.
- Harvest: 2013
- Tasting Notes: Complex, buttery, aromatic
- Rating: 98
- PronunciationTen-NU-ta dee cap-ez-ZAHN-na