Medrano
Varietal: Arauco in three different degree of ripeness.
A balanced profile and complex oil, since it is completely made of Arauco variety, but picking the fruits in three different ripe stages (green, envero -when the fruit begins to change its color- and ripe) Green olive mid high fruited, noticeable in nose and mouth. A great diversity of secondary vegetal aromas, above all green apple, kiwi and banana peel, although hues from other ripe fruits such as strawberries appear. Standing out are its bitterness and spiciness with a final astringency, which does not interfere with its profile.
Download specsRelated products
-
Varietal: 100% Arauco.
Only variety indigenous of Argentina, it is currently considered the malbec of the country’s produced oils. The fruits, large, egg-shaped, oblong and pointy. The Arauco varietal oils are characteristic in their strong bitterness and spicyness, very fruited with mineral and vegetal very intense aromas. This variety is often used in cuts with soft varieties. The Laur Gran Mendoza Olive Oil is 100% Arauco green, which makes it a very spicy and bitter oil with character, special for knowledgeable and demanding palates.
Download specs
Blend Arauco/Arbequina/Frantoio.
Aroma frutado de aceituna verde, con una intensa presencia de manzana y plátano y recuerdos dulces. En boca, es un aceite ligero, dulce y con predominio de las notas verdes de hierba recién cortada, picante y amargo con presencia marcada pero a la vez delicado al paladar.
Blend Arbequina/Arauco.
Se percibe entrada dulce, que se torna fluida en la boca, impregnándola uniformemente y permitiendo descubrir un intenso sabor a manzana y que luego se tornan en almendra y nuez (frutos secos) cuando el aceite reposa en el paladar. amargo fuerte y el picante marcado persistente en boca durante unos segundos.
Varietal: Blend Arbequina.
This special selection gives a intense green, fresh cutted herb hued, fruited aroma. Full bodied, with a soft bitterness and spicyness, sign of a higher percentage of antioxidants (polyphenols), characteristic of the olive in the stage of envero with a higher content of oleic acid. Olive oil to experiment with the usual dishes.
Download specs