“LAUDEMIO” Frantoio I Mori

THE GIANNELLI FAMILY

The story of a family devoted to the culture of a land

The company was founded in the early 70’s when the Giannelli family decided to redevelop their small farm which has gradually grown through acquisitions since then. Today the company includes various farms and has extended its territory to 120 hectares of which 50 are vineyards and 15 olive- groves. We produce Chianti, Chianti Colli Fiorentini, Toscano Rosso and Bianco, Vin Santo del Chianti, Laudemio, Brunello di Montalcino, Rosso di Montalcino, Sant’Antimo, Maremma Toscana Sangiovese and Vermentino Montecucco.

Tradition and authenticity

In the early 70s when farmers left the countryside for the town, the Giannelli family, instead, decided to redevelop their small farm “I Mori” which has gradually developed since then.

This particular area, surrounding the old castle of Malmantile, has always been famous for its wonderful olive oil. The company’s 2000 olive trees produce extra virgin olive oil which is sold under the prestigious brand of Laudemio.

Year after year the vineyards have been renewed with an accurate selection of the new vines. In 2001 was built a cellar for wine production, aging, and packaging. This cellar can also offer wine tastings to the visitors.

In 1997 the Giannelli family bought a new company, the Podere Canneta, situated in Montalcino, which produces Brunello di Montalcino, Rosso di Montalcino, and Sant’Antimo wines. Canneta is 1000 meters far away from the old fortress of Montalcino: it is composed of 9 hectares of vineyards and 2 hectares of olive groves and is surrounded by 30 hectares of thick forest.

Here, in addition to the enlargement of the vineyards, in 2003 has been added a new cellar for wine production, packaging, storage, and wine tasting.

In 2003 the Giannelli family expanded their agricultural industry also in Maremma, in Cinigiano: a region famous for its vineyards. Between 2004 and 2005 these vineyards were used for the production of the DOC Montecucco Vermentino and Maremma Toscana Sangiovese.

In 2004 the company bought and renovated a cellar for the wine-production, aging, packaging, and storage. From here we developed the wines of our brand “La Pietrosola”.

Since 2015 all wineries merged into the Società Agricola CANNETA Srl, though maintaining the original brands and keeping to produce in full respect of the Tuscan tradition.

In a cool, dry place. Protected from light, heat sources and strong odours. Once opened, minimize exposure to air. Best consumed within 18 months from the date of bottling.

Why does olive oil get cloudy and thick?

Probably at some point you’ve seen some white lumps in the olive oil you store at home, but you know why? If you’re a long time olive oil user then it’s possible that at some point you’ve noticed white crystals in the olive oil you keep at home. But do you know what they are and why they are there? To explain, let’s start by comparing the freezing process of olive oil and water:

Water is a homogeneous liquid made entirely of H2O (hydrogen and oxygen) molecules. Since it’s made of one type of molecule, all of its particles freeze at the same temperature: 0ºC (32º fahrenheit). As the temperature lowers, the movement of the water molecules becomes slower until the water reaches freezing temperature at 0ºC, at this point the molecules stop moving and the water freezes and becomes solid: ice. A similar process takes places with olive oil, but olive oil is not a homogeneous liquid like water is. The difference is that olive oil is made of a few different molecules, called triglycerides, and each has its own freezing temperature. The freezing point of these different molecules ranges between 0ºC and 15ºC depending on the fatty acid composition. The colder the olive oil gets, the greater the number of molecules that will start solidifying. Cold temperatures is the reason some white crystals may appear in your bottle of olive oil, especially during winter months.

Does that mean the olive oil is not good to use?

Not at all! The olive is perfectly fine without causing any nutrient loss. The freezing process is perfectly natural and has no impact on the quality of the olive oil. Not at all! The olive is perfectly fine; in fact, freezing olive oil will keep it fresh for longer without causing any nutrient loss. The freezing process is perfectly natural and has no impact on the quality of the olive oil. In colder homes and countries in the Europe, olive oil can freeze under normal conditions, especially during the winter. In these cases, don’t worry and just remember that it’s actually better to store olive oil at a cold temperature. Cold temperatures prevent degradation of the olive oil., be sure to store your olive oil in the coldest place in your kitchen or pantry, to keep it as fresh as the first day you got it.

SHIPPING

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