The Capezzana estate, 24 kilometres north west of Florence, is owned by the...
Contini Bonacossi family. The younger generation is now firmly in charge of the estate's 100 hectares of vineyard, with daughter Benedetta Contini Bonacossi as winemaker and Francesco Bernabei as consultant winemaker. The wines and the olive oil have an elegance which marks this estate out from the crowd.
Olive trees in this area, close to the northernmost boundary for olive cultivation, produce less than one tenth of the quantity produced by those in milder, more southerly climes. Capezzana’s oil is made primarily from Moraiolo. This is an early ripening variety, so the olives tend to be blacker when picked, resulting in softer, fruitier oils. The estate has 140 hectares of olive groves with 26,000 trees. The oil is certified organic.
The 2017 olive season started with early flowering in April. Freezing temperatures followed in the second half of April, affecting the fertility of the flowers, especially for the Moraiolo variety. By May, the olives that survived the frost were bigger than average. Summer was extremely hot although the nights were cool. The high temperatures eliminated any risk of attack by the flies which devastated the crop in 2014, and the cool nights helped the olive trees to overcome the lack of rain from the end of May to the end of September. The rain finally arrived at the end of September, allowing the olive trees to rehydrate. The drought meant quantities were down by 20% on last year and 50% on average, but quality was very high.
Capezzana has improved its technique for olive oil production to obtain a fruitier oil with lower levels of oleic acid. In Extra Virgin olive oil, the level of oleic acid must not exceed 0.8% (Capezzana’s rarely reaches 0.2%). This is achieved by picking early and processing the olives within 12 hours. Ultra modern, stainless steel continuous presses are used. Most experts agree that this method of pressing results in fresher, cleaner oils that retain their colour and fruitiness for longer because oxidation is prevented. The oil is then settled in a mixture of terracotta `orci` (urns) and stainless steel vats before bottling.
This olive oil is a very intense green colour and shows very fresh fruity aromas of freshly cut grass and artichokes. On the palate it is dense and viscous, with flavours that match the aromas on the nose with a very long finish with a touch of spice. A very elegant and harmonious olive oil.
|Olive varieties||60% Moraiolo
|Oil Producer||Filippo Contini Bonacossi|
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