Bacci Bio Terra dei Capitani is medium fruity with hints of freshly cut grass, wild thistle, and artichoke. Balanced bitterness and spiciness, with hints of aromatic herbs such as rosemary and mint. Ideal used in marinades, over grilled meats, legume soups, and strong cheeses. Awards: 2005 through 2013 First Prize as the best “Blended” organic olive oil from Umbria; 2010 and 2013 First Place for best organic olive oil in the international award BIOL (category “Blended”).
- Production Zone: Gualdo Cattaneo, Perugia, Umbria
- Denomination: USDA Organic
- Cultivars: 80% Moraiolo, 15% Frantoio, 5% Leccino.
- Acidity Level: 0.26%.
- Polyphenols: 341 mg/kg.
- Peroxide: 9.7 meq.O2/kg
- Fragrance: Medium fruitiness with hints of freshly cut grass, wild thistle and artichoke
- Harvest: October 2016
- Taste: Balanced bitterness and spiciness, with hints of aromatic herbs, including rosemary and mint
- Extraction System: Continuous system at controlled temperature
Founded in 1947, in Gualdo Cattaneo, the heart of the DOP Umbria, the Azienda Agraria Bacci Noemio is now in its third generation producing Extra Virgin Olive Oil. The olive orchard covers an area of 24 hectares, where there are 7,450 olive trees of Moraiolo, Leccino and Frantoio cultivar. The territory is highly suited for olive growing and produces Extra Virgin Olive Oil of the highest quality; it is in fact one of the few companies to boast dual certifications of being "Organic" and "DOP" Umbria. Today, the farm produces four different types of Olive Oil: conventional Extra Virgin Olive Oil, Organic Extra Virgin Olive Oil Terra dei Capitani, Extra Virgin Olive Oil DOP Umbria Colli Martan, and Organic Extra Virgin Olive Oil DOP Umbria Colli Martan. Realizing the preciousness of the management of the entire production system, the company is able to manage within its property and under the responsibility of the entire production process, from the farming to the harvest, milling and storing of the olive oil. Noemio Bacci carries the same name as his grandfather who first started the business and today he proudly carries on the same traditions and passion for his land and its fruits. Ambitious and always looking to reach perfection, Noemio updated the grandfather’s plant with a new state-of-the art mill and bottling and storage facility. The olives are processed in the first stage of ripening and are pressed within 24 hours with Alfa Laval system of the latest generation of working capacity of 450 tons per day. The olive oil is bottled within the same facility using a sterile room saturated with nitrogen, to prevent air from getting into the bottle, which allows optimal conservation of the chemical and sensory characteristics of the product for a longer time. The entire facility is under controlled temperature for optimal storage conditions and all tanks are in stainless steel and conserved under nitrogen. Over the years, Noemio has perfected his olive oil making techniques, reaching great results, which is proven by several awards achieved over time. Some of the most recent are: from 2005 through 2013 First Prize as the best “Blended” organic olive oil from Umbria; 2010 and 2013 First Place for best organic olive oil in the international award BIOL (category “Blended”); 2014 Sirena D’Oro, Silver Medal in the “Intense Fruity” category.Read more