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Palazzo di Varignana "Vergnano" EVOO, Emilia-Romagna, Italy 8.5 floz

Palazzo di Varignana "Vergnano" EVOO, Emilia-Romagna, Italy 8.5 floz

$25.00

  • Palazzo di Varignana "Vergnano" EVOO, Emilia-Romagna, Italy 8.5 floz
    • Palazzo di Varignana "Vergnano" EVOO, Emilia-Romagna, Italy 8.5 floz
    • Palazzo di Varignana "Vergnano" EVOO, Emilia-Romagna, Italy 8.5 floz

    Palazzo di Varignana "Vergnano" EVOO, Emilia-Romagna, Italy 8.5 floz

    $25.00 Excl. tax

    In stock (9)

    The oil is light green in color, its nose expresses a remarkable aromatic intensity which recalls fresh vegetable notes with tomato leaf and artichoke, the palate emphasizes an aromatic fullness and closes in an elegant spicy green olive note.

    Product information

    ABOUT THIS PRODUCT

    Vargnano is an award-winning limited production monovarietal obtained exclusively from the Nostrana di Brisighella cultivars. The olives are handpicked and harvested early to allow the still green olives to express their best features.

    Harvest: 2020/2021

    Intensity: Robust

    Varietal: 100% Nostrana di Brisighella

    Food Pairings: Best if used raw to enhance the flavors of dishes such as fish carpaccio, salads, vegetable creamy soups, soups, and cheeses.

    ABOUT THIS PRODUCER

    We started growing olives at the Varignana hills in 2017. Currently, we cultivate 200 acres of olive groves at Palazzo di Varignana. We focus on rescuing and cultivating Emilia-Romagna historical olive cultivars - Ghiacciola, Nostrana di Brisighella and Correggiolo. 

    The olive harvest at Palazzo di Varignana takes place slightly earlier than optimal ripening period. This choice, although at the expense of the olive oil yield, allows us to produce olive oils rich in polyphenols which are antioxidants naturally contained in olives. Our olive oils elegantly reflect in their aroma profile characteristics of perfumes and freshness typical of green olives. 
     
    Most of our olives are mechanically picked (Vargnano and Blend Blu are hand-picked) and pressed at very low temperatures (around 24 C) in a maximum of 12 hours after harvest in order to guarantee perfect ripening and ideal acidity to preserve its aromatic profile and healthy properties.
    In 2018 our olive groves agricultural practices have been converted to organic. We will become organically certified in 2022 when we will conclude the construction of our own mill.
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