LAUDEMIO Extra Virgin Olive Oil by Tenuta Cantagallo of Enrico Pierazzuoli, Tuscany
Laudemio was born in 1986 as the first union in Italy for the protection of the quality of the Tuscany extra virgin olive oil. This oil was produced from early harvested Tuscan varieties of Frantoio, Moraiolo and Leccino olives grown and pressed on the hillside estate of the Tenuta Cantagallo in Capraia Fiorentina region.
Clear and intensely green, fruity, full, well-rounded and spicy. An ideal persistence of the notes of artichoke and almond. Delicate final tendency of pungency and bitter.
Square-edged glass Bottle 16.9 fl.oz. (500 ml).
Laudemio Cantagallo is a superior Extravergin Olive Oil quality obtained directly from olives only with mechanical proceedings. It’s ideal as seasoning for meat and vegetable dishes. The Laudemio, according to the medieval tradition was that part of oil for the Signore = owner therefore it had to be of the best selection. We still make our Laudemio Cantagallo is made from the variety of Frantoio,Moraiolo and Leccino, harvested early and milled within few hours from the harvest on our olive mill. The conservation is made inoxidizable tanks with controlled temperature and oxygen free.
In the Middle Ages laudemio was the flower of the harvest, the part destined for the lord’s table. Today the Laudemio trademark is the ambassador on the tables of connoisseurs all over the world of the great oil producing art of Tuscany and of its masterpieces. Laudemio began in the mid nineteen eighties, when a team of forward-thinking growers, custodians of some of the noblest olive crus in the region, signed a pioneering pact for excellence in production, well ahead of national and European legislation. This pact, now as before, is based on strict rules and quality control. History, tradition, genuineness, respect for the territory and the environment are the principles guiding the whole Laudemio production process, from the harmonious management of the olive orchards to the selective harvesting of the fruit at its perfect stage of ripening, from the crushing of the olives to the mixing and rigorously cold extraction, right up to the bottling and careful storage of the oil.
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