Pepoli Olive Oil Extra Virgin Chianti Classico 0.5l 2021

39.99 лв.
The Pèppoli estate is located 5 kilometres northeast of the Tenuta Tignanello estate with a total area of 100 hectares (247 acres), of which 50 hectares (123 acres) are planted with vineyards and is home to the Peppoli Chianti Classico DOCG. The Peppoli estate has a long tradition of producing Peppoli Extra Virgin Olive Oil and Peppoli Red Wine Vinegar, obtained by transforming Peppoli wine into vinegar using traditional methods.
All our olives are grown on the Pèppoli estate, located in the Chianti Classico region in the town of San Casciano Val di Pesa, at an altitude of 300-350 metres above sea level (984-1,150 feet). The estate covers a total area of approximately 100 hectares (247 acres), of which 27 (67 acres) are planted with olive groves. The soil is rich in marine deposits from the Pliocene era.
Peppoli Extra Virgin olive oil is produced on the Peppoli estate with Frantoio, Moraiolo and Leccino varieties using the principles of organic farming; the olives are hand-picked and pressed within hours using traditional stone mills. Exceptional organoleptic qualities, good structure and balance, with a pronounced spicy finish characteristic of Tuscan olive oil.
In 1994, the estate decided to organise its production on the basis of the principles of organic farming, according to which products obtained from chemical synthesis are used neither for the control of pests and plant diseases nor for fertilisation. After a period of two years – that required by current legislation, supervised by the Consortium for the Control of Organic Production, a body authorised by the Italian Ministry of Agriculture and Forestry Resources – during which cultivation was converted from conventional to organic practices and procedures, it was finally possible in 1996 to obtain an ‘organic certificate’ for Pèppoli olive oil.
The olives are picked from selected olive groves and harvested exclusively by hand before reaching full maturity, after which they are sent to the oil mill. The pressing takes place within 12 hours of arrival at the mill. The production process begins with the removal of the leaves and stems with a mechanical separator, after which the olives are ground into a paste with a hammer mill. The paste is skimmed at a temperature of 20-22 °C (68-72 °F) for a period of time that varies between 10 to 15 minutes to allow small oil droplets to aggregate into larger ones; these are separated from the paste and the oil is then extracted by centrifugation in a decanter. The extraction process is carried out at low temperature, without the addition of water, to improve organoleptic and aromatic qualities. The extracted oil is carefully selected to ensure optimum quality and then stored in small stainless steel tanks hermetically sealed in an inert gas atmosphere, protecting the oil from oxidation and other contaminants. Pèppoli EVOO is bottled in two formats: 0.500 l and 0.250 l.
Pèppoli extra virgin olive oil is bright green in colour. On the nose it is intense, aromatic and pungent. The taste is undeniably lively and energetic; fruity and harmonious with a great balanced structure with a typical and pronounced spicy finish. Bolder than the most delicate and flavorful styles, this medium-bodied olive oil will pair beautifully with roasted poultry, white meats and sautéed vegetables. This may be the kind of olive oil you want to have on hand to dip a slice of freshly baked artisan bread.

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