2017 Tasting notes will be available after the fall harvest.
Tenuta di Capezzana, in Carmignano outside Florence, has been producing wine and olive oil since 804 A.D., as evidenced by an ancient parchment found in the Florence state archives.
2016 Tasting Notes: This renowned estate celebrates another exquisite harvest from their Tuscan orchard. Made with four olive varietals—primarily Moraiolo and Frantoio—the resulting blend is complex, with a classic Tuscan pungency. Notes of green grass and apples come forward in this elegant, unctuous extra virgin olive oil.
Suggestions for Use: Serve as a dressing for pinzimonio (Italian crudités) such as grilled fennel and zucchini; drizzle over greens such as kale, pasta with greens, or a green salad.