Numeri (di)vini: 3,3 million dollars. The amount of money allocated by the NY state for the building of a viticulture center at the Cornell Agricultural and Geneva Park Food Technology. The training center will be ready in fall 2013.   -    Numeri (di)vini: The third hall of bilogical wine of Pamplona, Spain, has become a true reference point for bio-wines in all Europe. Rising production despite the economical crisis.   -    Numeri (di)vini: The italian wine market is recovering, thanks specially to exporting. Despite the economical crisis, the business activities have risen of 7% in 2011.   -    Events: Fattoria Bini in America (NY, 16th april – SF 18th april) with Consorzio Chianti to present itself to the company’s presses and the new vintages.   -    Events: At Volta mantovana, (28th april -1st may) the National showcase for passiti wines and meditation types. On the counter South Africa’s wines, too.   -    Events: from 21th april, Fattoria Bini will be present at Florence’s Fiera dell’artigianato.   -    Wine and culture: Wine for Art- Wine for Mart is the triennial project that binds Trento and Rovereto’s Contemporary Art Museum to the House of Wine. Every year a new theme will be choosen to create the label. In 2012 the theme is MART’s tenth anniversary.   -    Beer and surroundings: Great news to Cerere’s supporters: an American study reveals that beer makes men more creative and smarter. 40 subjects participated to the test.   -   

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100% ITALIAN OLIVE OIL

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100% Italian Extra-virgin Olive oil

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Producer

Fattoria Bini

 

Denomination

100% Italian Extra-virgin Olive oil

 

Varieties and cultivation

The main varieties of the Farm are the typical Tuscan varieties (Frantoio, Moraiolo, Leccino e Pendolino). The cultivation to obtain the extra-virgin olive oil is based on the principles of the “Agriqualità”, ruled by the “Regione Toscana”. These principles guarantee the usage of sustainable and responsible practices for the environment

 

Harvesting and processing

About half of the olives are traditionally hand harvested, the rest are picked using a tree shaking device. After olives are picked, any leaves, twigs and stems are removed and the olives are washed. The pressing is done within 48 hours from the olives have been picked so as to keep all their organoleptic and healthy components. The crushing is done with the procedures that allow to certify our extra-virgin as “cold pressed”.
Percentage point of acidity of our extra-virgin is approximately 0,2%

 

Tasting notes

Olive oil with an armonic and slightly spicy taste. Great to exalt roasted meats and very good as it is on salads, oil dips and carpaccio, or on the tasty, simple tustan bruschetta.

 

Formats

The olive oil is sold in 3l and 5l tin cans. At Christmas we provide special packs.

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