As a chef, I had tasted a lot of olive oil, but none so rich, buttery and pure. I had to bring their oil to North America. Other top chefs and restauranteurs agree- Angus An at Gastropod, Jeremie Bastien at Boneta, Kurtis Kolt at Salt, Neil Taylor at Cibo and Melissa Craig at Bearfoot Bistro. Andrey Durbach is using it to finish dishes at all three of his restaurants, Parkside, La Buca and Pied a Terre. Renato and Milva’s love of farming and the land presented them a unique opportunity just over the Langhe hills in Liguria. In 2007 they acquired an olive grove at the foot of the Mediterranean Sea and began the work of organically farming olive trees, the oldest dating over 400 years. Their single varietal extra virgin olive oil is made with handpicked Taggiasca olives. A tiny olive with extremely low yields makes a truly limited amount of very flavorful oil. Just 1000 unfiltered bottles were made of the 2008 vintage. Contact us at info@farmsteadwines.com to order yours today.

 The Fenocchio family settled in the Barbaresco region of northwestern Italy at the turn of the eighteenth century.  For four generations, Fenocchio’s have tilled the earth, cultivated grapes and hand-crafted beautiful wines - the land becoming apart of the family.  In 1993, the Fennochio family vineyards in Nieve, Italy were turned over to Renato and his wife Milva.  Much like his forefathers, Renato Fennochio carries on the winemaking traditions unique to the region and the family.