Marchesi Gondi 2018

Extra Virgin Olive Oil

Tenuta Bossi's terroir adapts to vines as well as to the olive groves and gives us great Tuscan olive oil.

First year of bottling
Olive varieties
Frantoio 80%, Moraiolo 20%
Olive harvesting
Manually directly from the plants, in November
Crushing and extraction
Continuous process at low temperatures
Bright green with soft emerald highlights
At nose is intense, ending with herbaceous aromas
At first is strong, the end is slightly spicy.
Perfect with boiled vegetables and bread soups
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Production area

Villa Bossi estate, at an altitude between 200 and 300 meters above the sea level. From an area of 21.5 hectares of specialized olive grove.

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The recipe

Bean soup

The recipe was taken from "La Natura in Tavola Fattoria di Volmiano: ricette e segreti" by Vittoria Gondi Citernesi, Polistampa edition.

Put 350gr dried cannellini beans in plenty of water and let them overnight. The next morning, cook the beans with 2 cherry tomatoes, 2 cloves of garlic and a tuft of sage. Add salt at the end. Sauté the beans with garlic, sage and a piece of whole bacon, which you can then remove. Add a bottle of tomato (our bottles are 750 ml, but they are raw sauce, correspond to about 450gr of puree) and make a sauce, salt, add pepper and if sour, put a bit of sugar. Take half the beans and pass them together. Mix together the sauce, the puree and the whole beans with their water, maybe not all of them, the soup must be thick not liquid. Roast thin slices of bread, press some garlic and add them on the top of our minestra. Finally, add a spoon of the 'new' extra virgin olive oil.