Aceite de Oliva Virgen Extra Veneto del Grappa DOP Presidio Slow Food 500ml Edición Limitada

This oil is a concentrate of love. In the early 1960s, Cavalier Gentile Bizzotto and his wife Elisa chose to open the new headquarters of their fabric production factory in Pove del Grappa, a town in the province of Vicenza famous for its happy microclimate. They chose the land also because it includes an olive grove full of centuries-old trees, some three centuries old or more.

In the area where our olive grove is located and from the centuries-old plants of the native variety "Frantoio Povese" we collect and select the olives that, pressed in purity, give us this extra virgin olive oil, golden green to the sight, intense in aroma, balanced on the palate.

Here is born a limited selection of DOP extra virgin olive oil dedicated to a character of our territory that is confused between history and legend: CAIUS VETTONIUS MAXIMUS. a tribute to our tradition and its rich heritage of humanity. For this limited selection of Veneto del Grappa DOP Extra Virgin Olive Oil in half-liter bottles, all rigorously numbered by hand and certified by Mipaaf, we have created an ad hoc packaging.

Our limited edition Oro de Poe CAIUS VETTONIUS MAXIMUS Extra Virgin Olive Oil DOP Veneto del Grappa has been included in the “Slow Food Presidio Olio Extravergine Italiano” project.

The Presidia are Slow Food communities that work every day to save native breeds, varieties of vegetables and fruit, breads, cheeses, cured meats, traditional sweets from extinction and are committed to passing down production techniques and crafts, as well as taking care of the environment and enhancing landscapes, territories, cultures. Around 600 Presidia involve farmers, artisans, shepherds, fishermen and winemakers from 70 countries. The oil is subjected to chemical analysis to determine the organoleptic values ​​that guarantee its quality, verifying that they fall within the parameters of the specification Olio Extra Vergine di Oliva DOP Veneto del Grappa.

This is also accompanied by a sensory analysis through a method called Panel Test, where properly trained and highly experienced tasters give sensory judgments during the tasting phase (spicy, fruity, sweet, bitter...). The combination of the results of these analyses and these tastings will be the basis for the evaluation of the oil.


Why is Oro de Pòe unique?
First of all, we must consider the geographical area in which Tenuta Gentile is located: one of the northernmost places in Europe where the olive tree grows and bears fruit.

The territory of Pove del Grappa is located in a natural basin at the foot of Monte Grappa and is characterized by a mild and breezy climate, therefore relatively low in humidity. For this reason it is called “Conca degli olivi”. The high quality of the product is also due to the composition of the cultivation soils which, located in what was once the widened bed of the Brenta river, are alluvial morainic, interspersed with sandy and marly-clayey bands.

Then you have to consider the type of olive trees. The native variety “Frantoio Povese” first and foremost, abundantly present in both the centenary plants and the younger ones, which produces olives whose oil is much more delicate than that provided by other varieties. Hence the inimitable taste. Finally, an essential role is played by the cultivation methods.

Under the expert guidance of agronomist Stefano Farronato, the olive trees are treated by combining ancient traditional methods linked to the cycles of nature, with modern precautions and techniques.

All these characteristics make Oro de Pòe an oil full of personality. We respect our olive trees both in their morphology and in their physiology. We carry out pruning aimed at facilitating a “full canopy arrangement” to encourage the alternation of branch production which is an important characteristic of olive trees. The fertilizers used are organic based and strictly comply with the national PAN specification for integrated control of olive tree diseases also with the use of biological traps to monitor the insects present in the olive grove.

The olive grove is completely grassed and the composition of the permanent meadow is rich in aromatic essences whose scents are then found in the fruity/herbaceous that characterizes our oil. At the beginning of September we begin to verify the ripening index of the olives according to the different varieties of plants present in our olive grove. On the basis of these analyses we decide the date and the areas of the olive grove in which to begin the harvest (generally in the second ten days of October).

We harvest by hand and with the help of manual facilitators, always respecting the plants and their fruits. The olives, so whole and healthy, are taken to the mill on the same day with the aim of bringing the moment of harvesting as close as possible to the moment of pressing: the effort is to guarantee the preservation of the peculiarities of the product.

The milling takes place within a few hours of harvesting at a mill that uses a continuous cycle pressing system in order to capture and retain the best organoleptic properties that the olives can transmit to the oil. Stability of its characteristics, favored by a high presence of peroxides, and richness of polyphenols are among the main quality parameters of extra virgin olive oil.