Review of Castello di Poppiano Laudemio 2008

Although I like to try lots of different olive oils to explore the many and varied flavors, if I had to choose just one, it would probably be the Laudemio, produced by a consortium of 30 top quality producers in the heart of Tuscany. Laudemio is produced from early harvested Tuscan varieties of Frantoio, Moraiolo and Leccino olives grown and pressed on specially selected soils in the Chianti zone. What makes Laudemio so special is that it combines the best of the classic, "grippy" style of the best Tuscan olive oil with the softer, more buttery notes more typical of the better olive oils from southern Italy and Spain. That makes it great not only for drizzling over grilled meats and vegetables, but for dipping in your favorite loaf of crusty Italian or French bread. Clear and intensely green, fruity, full, well-rounded and spicy, this dark olive- green has subtle floral and mineral aromas, and it is full -bodied and peppery, with a very fresh and lively after taste. It is a classic olive oil of the highest quality, and I highly recommend it.

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Product Description:
At Castello di Poppiano in the Montespertoli area of Chianti, south of Florence, Count Ferdinando Guicciardini, oversees the very limited production of extra virgin olive oil from his grove. Podere La Costa, was acquired by his ancestors in the 14th century. These 30-odd acres of Tuscan frantoio olive trees have produced some of the most intensely flavored oil in Italy.The oil from Podere La Costa is bottled as Laudemio, an elite designation create by central Tuscan growers following the devastating freeze in 1986. The Laudemio consortium oversees production according to strict guidelines. Crafted from a selection of Frantoio (90%), Pendolino and Moraiolo (10%) olive varietals from the best olive groves in the Guicciardini Estate, Poppiano Laudemio s olives are hand harvested in early November at their perfect ripeness. They are pressed within 24 hours of picking, and never bottled in larger than ½ liter size. The process yields a filtered olive oil with a clear, vibrant green color. Its aroma is classified as intensely fruity, reminiscent of freshly pressed olives and recently cut grass. It tastes faintly of almonds, with a hint of artichoke, and an assertive peppery, round finish. This is a true Tuscan olive oil -full of intense flavor and aroma. It is green and spicy with the requisite Tuscan peppery after-burn, or pizzicatta.Poppiano Laudemio s awards include a Gold Medal (L.A. County Fair, 2006), Ercole Olivario (various awards 1996-2003) Packaged in an attractive box - it is perfect for gift-giving.Drizzle over Ribollita (a thick Tuscan soup with beans, bread, and vegetables) or try on a Florentine steak, Bistecca alla Fiorentina.

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