Meet our producer Emanuela Stucchi Prinetti tending the in Chianti, Siena, Toscana
This historic estate was established as a monastery in 1058. The monks cultivated vines and olive trees. Since 1846 it has been tended to by six generations of the Stucchi Prinetti family. Sangiovese grapes and the olives thrive in the clay and limestone soil. In 1962 Piero Stucchi Prinetti realized the potential of the estate’s olive oil. He began to treat its production with the same care and attention that was bestowed on the estate’s renowned Chianti Classico Riserva wines. There are now 45 acres with 7,200 olive trees. Badia a Coltibuono Extra Virgin Olive Oil is considered by professional and home chefs, food writers and critics to be the benchmark EVOO, by which all others are judged.
Badia a Coltibuono Cultus Boni Extra Virgin Olive Oil
It is made from a blend of Frantoio, Leccino Minerva, Leccio del Corno Maurini and Pendolino olives.
It has an intense aroma of fresh olives with a hint of toasted nuts. The distinct peppery sensation at the back of the throat and bitterness are characteristic of oils produced from olives harvested and milled at just the right moment.
Albereto Extra Virgin Olive Oil, Podere Albereto I.G.P.
New York Olive Oil Competition 2017,2021-Gold
Badia a Coltibuono ‘s olive grove at Podere Albereto overlooks the Arno River Valley. It is dedicated to the production of organic extra virgin olive oil. The oil is pressed from 100% estate grown Leccio del Corno and Frantoio olives. Limited Edition.
This emerald green oil has a grassy perfume with notes of asparagus, tarragon and sage. It is intensely flavored with a peppery finish.
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