2010 Extra Virgin Olive Oil, Planeta
(6x50cl)
| Product Code: | 33472610 |
| Description: | 2010 Extra Virgin Olive Oil, Planeta |
| Case Size: | 6x50cl |
| Producer: | Planeta |
| Region: | Sicily |
| Country: | Italy |
| Alc. By Vol.: | 0 |
Other Vintages
| 2010 Extra Virgin Olive Oil, Planeta |
| 2010 Extra Virgin Olive Oil, Planeta |
Grape Varieties
| 100% | Olives |
Ageing Potential:
Idealy consumed within 18 months of release.
Food Matching Note:
Planeta's Olive Oil deserves freshly baked bread in order to show it's magnificent array of characteristics fully. The complex palate makes this an ideal dressing for green leaf salads and frugally prepared river fish, octopus and squid.
Tasting Note:
Has a wonderfully vibrant, leafy green hue and a delicious bouquet of fresh herbs, citrus fruit, artichokes and tomatoes.
Detailed Tasting Note:
Has a wonderfully vibrant, leafy green hue and a delicious bouquet of fresh herbs, citrus fruit, artichokes and tomatoes. The palate is concentrated and full, generously offering the citrus and tomato promised on the nose. Although full in the mouth, the oil retains an elegance and balance that makes others taste clumsy in comparison.
'Funky' Tasting Note:
Deliciously fragrant with aromas of green tomatoes, artichokes, basil and citrus leaves.
Vinification Note:
Planeta’s brand new, state of the art Olive press was completed in 2003 and is situated at Capparrina, in the heart of their 75ha olive grove, of which only 35ha is mature enough to produce olives for the oil. Planeta grow the Biancolilla, Cerasuola and Nocellara olives, three Sicilian varieties which have been rediscovered and reinstated by Planeta as the flagship Sicilian olive. Hand harvested between the months of October and November, around 15 days before the typical harvest begins in order to reduce yield and increase aromatic qualities, the olives are transported a very short distance to the press and cleaned, removing the leaves and any impurities. They are immediately pressed into a green, fragrant paste which is cold settled in temperature controlled steel tanks from which the fresh oil is racked. Planeta’s olive oil is bottled without fining or filtration in order to retain the maximum natural characteristics of the oilves.
Detailed Vinification Note:
The new Planeta olive-press for the production of Extra Virgin Olive Oil was built in 2003 among the family-owned olive groves which face the sea at Caparrina estate, near Menfi. The surface area of the olive groves is 75 hectares (35 already in full production and the other 40 will begin to produce their first olives next year). The varieties grown are Cerasuola, Biancolilla and Nocellara. The latter, which represents 60% of the total, is by far one of the most interesting of the island. The Nocellara olives are large in size and the oil they produce has a very typical and recognisable organoleptic characteristic. Cerasuola and Biancolilla complete and refine the characteristics of the main variety. The olives are harvested by hand while still green, about fifteen days ahead of the normal harvest, which reduces yield but favours the organoleptic characteristics of the oil. They are then cold-pressed in the modern plant in the centre of the olive grove, thus almost eliminating the pause between harvest and production in order to enhance the characteristics of the olives and the oil. The olive press, imported from Tuscany, has a capacity of about 5 quintals of olives per hour. The pressing has two stages; the olives are first washed very gently with water and separated from any leaves, then they are crushed and reduced to a paste by a hammer-operated press and kneaded in machines which allow the homogenization of the paste at cool temperatures. The next and final stage of the operation is when the paste is left to settle and the oil is separated into its most pure form from the olive-residue. The oil is now ready, but unlike many other oils, Planeta’s Extra Virgin Olive Oil is not centrifuged before bottling, retaining all of the natural aromatic and flavour compounds so painstakingly grown in the olive throughout the year.