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Capezzana

Capezzana
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Toscana
Tenuta di Capezzana
Farm & oil mill
Via di Capezzana, 100, 59015 Carmignano (PO)
Region: Toscana

Phone +39 0558706005
Fax +39 0558706673
capezzana@capezzana.it
http://www.capezzana.it


The Capezzana estate, 24 kilometres north west of Florence, is owned by the Conti Contini Bonacossi family. The younger generation is now firmly in charge of the estate, with son Filippo Contini Bonacossi in charge of oil making. Olive oil has been made at Capezzana since Etruscan and Roman times. The first recorded oil is mentioned in a contract dating back to 804 AD, written at the time of Charlemagne, which details both Capezzana.s .vineyards and olive groves.. The diaries of the 14th century merchant Datini have been a great source of historical information. These show that as early as 1300, the oil produced near Florence, from Carmignano to Chianti, Rufina and Calenzano, was considered by far the best, commanding high prices in both London and BrugesOlive trees in this area, close to the most northern frontier of olive cultivation, produce less than one tenth of the quantity produced by those in milder, more southerly climes. This 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.Capezzana has recently 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 a longer period of time as oxidation has been prevented. The oil is then settled in a mixture of terracotta
.orci. (urns) and stainless steel vats before bottling.Vivid bright green in colour, the Capezzana oil is remarkably elegant and delicate. It is soft and fruity in style, with a touch spice. It is perfect for drizzling over freshly baked bread and for dressing salads.
Organoleptic profile
Vivid bright green in colour, the Capezzana oil is remarkably elegant and delicate. It is soft and fruity in style, with a touch spice. It is perfect for drizzling over freshly baked bread and for dressing salads.
Recommended gastronomic uses
Meat, vegetables, fish, pasta, pizza
Olive varieties
Moraiolo (60%)
Frantoio (30%)
Leccino (5%)
Pendolino (5%)
Production system
Hand picking, Mechanical crushing, Continuous-cycle centrifugal extraction
Current export markets
Austria, Brazil, Germany, Japan, United Kingdom, Singapore, U.S.A.


Commercial Information
Bottle type Format (ml) Size (cm) No. of units per carton Weight per carton (kg) Size of carton (cm) No. of cartons per Europallet No. of levels per pallet Weight per pallet (kg)
Width Height Width Height Depth
bottle 500 6 30.5 6 5.8 24 32 16
bottle 750 7 31 7 7 25 32 16
Can 5000 15 31 2 10.1 25 32 16
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