POGGIO AL SOLE
OIL
EXTRA VIRGIN OLIVE OIL
VARIETY — Leccino, Frantoio, Moraiolo, Pendolino,
Madonna dell’ Impruneta, La Bella del Poggio
TEMPERATURE — Room temperature
AWARD — “Feinschmecker” magazine
Yellow-greenish color, with a slight sweet grass smell, some artichoke, and a tiny sublte sugary note. A bit bitter, astringent with an almond-like taste and red hot pepper spice
Production
Our olives are processed in a first generation olive press (Frantoio). The olives are hand picked in the morning and in the evening of the same day they are already at the Frantoio and worked up. Using this unique treatment the fruit maintains its freshness and all of the olives natural aromas are preserved and can be found in the newly pressed oil. After the “frangitura” (procedure of pressing the olives) the oil is filtered instantly in order to increase its durability. Our oil has a low acidity and a high number of polyphenols.
Recommendation
Mediterranean food – to marinate fish and meet – with vegetables and salad
POGGIO AL SOLE
BALSAMICO
CONDIMENTO BALSAMICO
VARIETY — Sangiovese
TEMPERATURE — Room temperature
QUANTITY — 250ml
Dark brown color, pleasantly sweet delicate nose, sweet & sour acetic aromas and light woody notes on the palate.
Production
Our Sangiovese grapes are immediately pressed after harvest. The grape juice is further processed in Modena in an acetaia. It is possible that our naturally produced, unfiltered balsamic may form a slight sediment in the bottle.
Recommendation
Goes perfectly with aged cheese, salads and roasted meats. Also suitable for refining fruit and desserts.
