Extra Virgin Olive Oil Laudemio

Laudemio Oil

In Medieval Europe, “Laudemio” was the best part of the harvest set aside for the feudal lord. Marchesi Antinori’s “Laudemio” is true to what its name implies: the finest part of the harvest from the olive groves on the Chianti estates, grown and produced exclusively to achieve high quality without making any compromises. Laudemio is a traditional extra virgin olive oil that possesses unique organoleptic qualities and an unmistakable character.

Climate

After a rather mild winter and a cool and dry spring, the summer season was generally hot and rainless; the important precipitation of the month of September and the positive climate of the month of October allowed the olives to grow in size and, above all, ripen better. The harvest began in mid-October, earlier than in the past, and terminated during the first days of November.

Olive Sources

The production zone of Laudemio extra-virgin olive oil is limited to certain micro-areas of the Antinori Chianti Classico estates situated in the township of San Casciano Val di Pesa (province of Florence). Here olive oil of particular excellence is regularly produced thanks to the nature of the soil, the exposure, and the climate, characterized as it is by notable temperature differences between summer and winter. The altitude of these olive groves is between 1000 and 1150 feet (300-350 meters) above sea level.

Historical Data

In 1990 a producers’ consortium aimed at giving greater visibility and prestige to the olive oil of central Tuscany was founded with severe rules governing the production of Laudemio oil. The significance of the regulations which the members of the consortium have voluntarily adopted for themselves and which distinguish them from others operating in the same sector is defined by the following norms: olives of exclusive provenance from the hills of central Tuscany, an area mapped and delimited by a ministerial decree of the Italian government; classification of the olive trees on the basis of their soil, their olive variety, the date of planting of the groves and their cultivation practices, and a listing in an exact and detailed register; control of the entire production cycle and its techniques from the cultivation practices all the way through to the bottling of “Laudemio” olive oil.

Harvest and Transformation into Olive Oil

The olives, grown in carefully selected groves, were harvested exclusively by hand just before reaching peak ripeness and milled, without exception, within twelve hours from picking at the estate’s olive mill. The production cycle began with a vacuum-suction leaf removal and with milling by hammers; the olive paste was then broken up and worked for a period of 10-15 minutes at temperatures between 20 and 22° centigrade (68-72° Fahrenheit), a phase in which the particles of oil began to coagulate and separate from the olive paste. The extraction phase, which operates with a two-phase decanter, then followed: the process was carried out at low temperatures and without the use of water in order to bring out all of the aromas and flavors of the “Laudemio” oil. The conservation and storage before bottling of the Laudemio olive oil takes place in small stainless steel containers under the protection of an inert gas. Finally, the “Laudemio” olive oil produced with this method - before being submitted to a selected tasting commission which, according to the consortium regulations, must approve it - goes through a rigorous in-house selection aimed at guaranteeing the highest possible quality standards. The oil is then is then bottled in special and typical half-liter bottles.

Tasting Characteristics of the Olive Oil

COLOR: an intense and brilliant green AROMA: fruity, very intense and persistent with notes which recall those of olives just milled FLAVOUR: elegant and fruity with notably piquant notes which tend to diminish after a few months time

Laudemio Oil

In Medieval Europe, “Laudemio” was the best part of the harvest set aside for the feudal lord. Marchesi Antinori’s “Laudemio” is true to what its name implies: the finest part of the harvest from the olive groves on the Chianti estates, grown and produced exclusively to achieve high quality without making any compromises. Laudemio is a traditional extra virgin olive oil that possesses unique organoleptic qualities and an unmistakable character.

The Specialties Of The Chianti Region

The Specialties Of The Chianti Region

Chianti Classico is the heart of Tuscany not only from a geographical perspective but also due to its historical and cultural importance, its traditions and for its strikingly beautiful territory. Chianti Classico is home to Marchesi Antinori’s historic estates, a family of winemakers since 1385 who have always been passionate about their ancestral territory. The specialty products produced by Antinori, brandy, grappa, Vinsanto, extra virgin olive oil and vinegar, are all remarkable tributes to Chianti Classico’s rich, generous countryside and its authentic production perfected through centuries of agricultural and viticultural traditions.

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