🫒 New Oil: The First Extract of the Season

New oil is the unfiltered juice of the first olives of the season, obtained from traditional cultivars such as Frantoio, Leccino, and Moraiolo. Harvesting is done by hand and pressing within six hours ensures maximum preservation of volatile aromas and bioactive compounds.

The result is an extra virgin olive oil with intense green fruitiness, sensory notes of raw paper, freshly cut grass and bitter almond, and a vibrant spiciness in the throat — a distinctive sign of a polyphenol concentration greater than 500 mg/kg.

Usage ideas: perfect on bruschetta with neutral bread, legume soups, lentils, or simple crostini. Its balance between bitter and spicy notes makes it ideal for those seeking complexity without artifice.

⚪ White Truffle: Autumn's High-End Ingredient

The Tuber magnatum Pico, known as the prized white truffle, is a hypogeal mushroom that grows wild in specific woodland ecosystems. Harvested with the help of trained dogs, its aroma is a complex symphony: sweet garlic, honey, moss, and damp undergrowth.

Borgunto transforms it into ready-to-use specialties: white truffle cream, flavored butter, summer truffle mayonnaise and flavored oils — all without preservatives or additives, designed to bring a niche ingredient directly into the kitchen.

Suggestion: Grate freshly over buttered tagliolini, poached eggs, or carpaccio. The gentle heat enhances, rather than overpowers, its aromatic profile.

🍷 Artisan Red Wine: The Ideal Companion to Autumn Flavors

Borgunto's red wine, made from Sangiovese grapes, is perfect for pairing with the season's more structured dishes. It stands out for its bright ruby ​​color, a bouquet of ripe cherry, violet, and sweet spices, and soft tannins that conclude with a lingering finish.

Recommended pairings:

• grilled or stewed meats
• hard aged cheeses
• first courses with truffles or mushrooms
• tasting paired with new oil for a well-rounded sensory experience