Badia a Coltibuono

The wine vinegar of Coltibuono is made from selected red wines and matures in small oak barrels, thus enhancing the wonderful vinous aroma. SUPERIORE.DE

This high-quality balsamic vinegar from Coltibuono bears the name of Lorenza de' Medici, the founder of the cooking courses at Coltibuono Abbey and author of numerous successful cookbooks. The basis of this aromatic food companion is Trebbiano and Lambrusco mosto cotto, which are carefully matured in small barrels made of oak, chestnut, mulberry, cherry and juniper. The result of this careful production is a powerful aroma with a mild, accessible taste. SUPERIORE.DE

Olio CampoCorto is the result of years of work and study. It is mainly produced from olives of the Frantoio variety, the most typical and characteristic variety of this region. The olive groves are located among the woods of Badia a Coltibuono in an unspoilt environment. Golden yellow colour with green reflections. It has an intense herbaceous aroma with notes of artichoke and aromatic herbs. The flavour is full of character, intense and lively with a spicy aftertaste. SUPERIORE.DE

A small part of the olive groves around Podere Albereto is reserved exclusively for the production of this very special oil, which is only bottled in very limited quantities (5,000 bottles). The colour of Albereto extra virgin olive oil is an intense emerald green. It has an intense, herbaceous fragrance with notes of asparagus and aromatic herbs such as tarragon and sage. The flavour is intense and strong, with a characteristic aftertaste reminiscent of the vegetables perceived by the nose. SUPERIORE.DE