Starting with this year the production of both our wines and our extra virgin olive oil is organically certified.
A great result, in a challengin year, that confirms our desire to look to the future: in this special year nature was generous to gift us with great quality for our first organic extra virgin olive oil.
Panizzi organic oil is obtained from 4300 olive trees planted over a surface of about 16 hectares and located between 250 and 350 m asl on the hills of San Gimignano: the olive groves surround some of our vineyards in a combination of quality and organic production certified starting from 2020, both for extra virgin olive oil and for wines.
Our olive trees, of the leccino, frantoio and moraiolo cultivars, grow on a clayey-calcareous soil particularly suitable for olive trees cultivation, in an ideal environment for the production of a high-quality extra virgin olive oil. The olives are hand-picked and cold-pressed at the end of each day of harvest.
The stimulus to always improve the cultivation and production processes, a constant of the Panizzi philosophy, has led us from 2020 to obtain organic certification not only for our wines, but also for the olive oil: it is with great pride we present in 2020 our first organic Tuscan extra virgin olive oil.
Panizzi extra virgin olive oil: cultivars
- Frantoio which gives a fruity flavour and a very pleasant spicy kick due to its high quantity of polyphenols;
- Moraiolo another highly polyphenolic variety that gives spicy notes;
- Leccino a sweeter and smoother cultivar.
Panizzi organic extra virgin olive oil: food pairings and suggestions
Ideal with lentil appetizers, raw meat carpaccio with mushrooms, tuna marinades, asparagus soups, first courses with sausages, oily fish au gratin, red meats or grilled game, mature stretched curd cheeses. To season cold and hot dishes with a medium structure. For short timed cooking at high temperatures.