描述
Ingredients: Olives, monounsaturated fatty acids (63-83%), especially oleic acid. Saturated fatty acids, of which 7-17% palmitic acid and 1.5-4% stearic acid. Minor oil constituents 1-2% of the total: hydrocarbons, tocopherols, polyphenols, alcohols, sterols, pigments.
詳細資訊
香水
顏色
製造商
Casanova di Neri
來自這個酒莊
- 創業年份: 1971
- 釀酒師: Giacomo, Gianlorenzo e Giovanni Neri
- 生產的瓶子: 300.000
- 公頃: 79
Casanova di Neri was founded in 1971 by Giovanni Neri to embark on a great adventure. Passionate about wine, Neri had long dreamed of making a great Italian red, and although the long-established wine zone of Chianti Classico was just on his doorstep, it was remote Montalcino and its austere Sangiovese wines that fascinated him. In May 1971, he bought Podere Casanova, changed its name to Casanova di Neri, and in consultation with some of Tuscany’s leading winemakers, immediately began work to restore the estate’s existing Sangiovese vines and plant new ones. In 1991 Giovanni Neri dies. His son Giacomo takes over the running of the winery.
In 2017 Casanova di Neri expands into hospitality with the inauguration of the Relais, a charming ten-room restored farmhouse amidst the vineyards, just steps from the winery. In the same year, Gianlorenzo Neri enters the family business alongside his father Giacomo and brother Giovanni. 閱讀更多
In 2017 Casanova di Neri expands into hospitality with the inauguration of the Relais, a charming ten-room restored farmhouse amidst the vineyards, just steps from the winery. In the same year, Gianlorenzo Neri enters the family business alongside his father Giacomo and brother Giovanni. 閱讀更多
| 名称 | Casanova di Neri Olio Extra Vergine di Oliva 0.5L 2025 |
|---|---|
| 年份 | 2025 |
| 容量 | 0,50 l |
| 国家 | Italy |
| 产地 | Tuscany |
| 供应商 | Casanova di Neri |
| 故事 | From 10 hectares of olive groves, in which the olive, leccino and correggiolo varieties are cultivated, we obtain an Extra Virgin Olive Oil of extreme finesse and quality. |
| 生产工艺 | The olives are hand-picked and pressed daily to best preserve all organoleptic characteristics. |

