2016 Rocca di Montegrossi Extra Vergine Olive Oil (500ml)

SKU #1287875

This is made from olives belonging to the Coreggiolo and Moraiolo cultivar, which are manually harvested in several phases in October, before they are fully ripe. This results in very low yields, but also in an excellent oil with acidity lower than 0.2%, and with an extremely reduced peroxide content, unlike polyphenols, antioxidants substances, which are very high. Once the olives are harvested, they are taken to the press within the space of two days, and cold pressed under nitrogen (to prevent oxidation) . This technique produces a very fresh oil with excellent aromas and flavors. It is dry, and not “greasy,” and shows a green color with intense fruity aromas. On the palate it is spicy, with artichoke accents and sweet hints of apple. Annual production is a few thousand 0.5 liter bottles.

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Price: $19.99
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Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 8/23/2017 | Send Email
If you haven't tried the Rocca di Montegrossi Extra Virgin Olive Oil you are missing one of Italy's great Olive Oils. The nose is pure Tuscan, green snap and the vibrancy you'd expect from Tuscan oil. On the palate it luxurious, with a vibrant green oil flavor, and slowly, as it drifts back across your tongue that gripping, ratcheting feel in the back of your throat. The finish that is the hallmark of great Tuscan oil. Drizzle over your Bistecca Fiorentina... what a treat.
Drink from 2017 to 2018

Additional Information:



- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world.


Specific Appellation:


- Chianti is the most famous wine name in Italy is not the name of a grape but actually a region. Chianti lies in the 35 miles of hills between Florence and Siena, a complex geological region as well as geographically. The extraordinary geography makes grape growing a very challenging feat with multiple exposures and soil types on the same estate. The region comprises 9 different communes not dissimilar to Bordeaux wherein each commune has a particular characteristic that shows in the wine. The wine is made predominantly Sangiovese, the grape must comprise at least 80% of the blend. Chianti Classico is the "classic" region, though many other nearby regions now use the name "Chianti" to make similar wines. The "Gallo Nero" or Black Rooster on many of the Chianti Classico bottles is a private consortium of producers who try and control the direction of production and quality amongst their members.