Showing 1–15 of 16 results
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Varietal: Blend Arbequina/Arauco.
A sweet entrance is perceived, which becomes fluid in mouth, evenly impregnating it and letting an intense apple flavour to be discovered, turning then to almond and nuts when the oil rests on the palate. Strong bitterness and marked spicyness remains in mouth for a few seconds.
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Made of white wine vinegar from Ugni Blanc variety. This balsamic is in contact with oak wood, 6 months in barrels. The concentrated mosto is aged in concrete pools in contact with oak duels, also for 6 months. After this time, the balsamic is cooked on slow fire for 3 days until you get the desired point of density. It is a fluid product whose use is ideal for salads. This product has no preservatives.
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Varietal: Blend Arauco/Arbequina/Frantoio.
Fruited green olive aroma, with an intense apple and banana presence and sweet finish. In mouth, is a light oil, sweet with predominance of notes of green, recently cutted herbs, spicy and bitter with a strong presence, yet delicate to palate.
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Varietal: 100% Arauco.
It’s an extra virgin olive oil, produced from extremely unripe harvested olives with a 5% output, and a 0,1% acidity. It’s a selection of the region’s best olives combined in a unique oil. Each harvest for this oil is made manually and gently in order to prevent damage to the fruit.
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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.
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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.
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.
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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.
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100% fermentation with indigenous yeasts.
The elaboration is always in small vessels (micro winemaking), in
open top French oak casks, in bins and in ovoid concrete vessels.
The hat is handled manually to enhance the extraction of aromas,
color and, above all, structure.
The entire volume is matured in first and second use oak barrels
for 12 months, where it carries out malolactic fermentation.
Complex wine, with great structure.
Suitable for aging for several years.
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