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           2010 EXTRA VIRGIN OLIVE OIL (I.G.P)

A premium, single estate extra virgin olive oil from a state of the art, 3 Ha grove located 430 m high, on the west-facing hills of Monte Rosola.

The climatic conditions provide a naturally healthy environment for the olives. The earth, with clay, marl and limestone, particularly favorable in its constitutional elements for olive trees, drains well and the winds maintain the fruit aerated and naturally insect-free.

The olives are picked by hand, carefully selected, then cold pressed in the early morning (coolest time)for maximum flavor preservation and low acidity.

The oil has a full-bodied aroma and its taste is fruity and slightly peppery, typical for the hill-grown Tuscan olive oil derived from the combination of Frantoio, Leccino and Pendolino tree varieties.

The high levels of phenolic components (antioxidants) and low acidity render this olive oil particularly healthy.

I.G.P. (Indicazione Geografica Protetta)

I.G.P. Certification ensures that the olive oil conforms to the highest quality standard of Tuscan regional extra virgin olive oil.

Each batch is separately analyzed by the Italian Authorities, the quantity is registered and all bottles receive an individually numbered quality seal.

The EXTRA VIRGIN OLIVE OIL I.G.P. is a premium, single estate extra virgin olive oil, full-bodied, fruity and slightly peppery, typical of the hill-grown Tuscan olive oil.

The Traditional I.G.P. BALSAMIC VINEGAR (Elsa) is produced in neighboring Modena (Italy) and aged for 15 years. This 'true' balsamic vinegar is made from a reduction of pressed Trebbiano and Lambrusco grapes. 
Tuscan Extra Virgin
Olive Oil I.G.P.
Traditional I.G.P.
Balsamic Vinegar

Our Aceto Balsamico Tradizionale di Modena (Elsa) is made in the neighboring Modena (Italy) and aged 15 years.

True balsamic vinegar is made from a reduction of pressed Trebbiano and Lambrusco grapes.The resulting thick syrup, called 'mosto cotto' in Italian, is subsequently aged for a minimum of 12 years in a battery of seven barrels of successively smaller sizes. The casks are made of different woods like chestnut, acacia, cherry, oak, mulberry, ash, and, in the past, juniper.

True balsamic vinegar is rich, glossy, deep brown in color and has a complex flavour that balances the natural sweet and sour elements of the cooked grape juice with hints of wood from the casks.

A cream-coloured cap means the vinegar has aged for at least 12 years and a magenta cap bearing the designation extravecchio (extra old) shows the vinegar has aged for 25 years or more. In stock we currently have Aceto Balsamico (Elsa) aged 15 years.

Balsamic Vinergar's casks at the winery in Itlay