{"id":2659,"date":"2026-09-25T13:00:00","date_gmt":"2026-09-25T11:00:00","guid":{"rendered":"https:\/\/giorgio.land\/?p=2659"},"modified":"2026-09-17T04:51:55","modified_gmt":"2026-09-17T02:51:55","slug":"calus-2024-2025-olivenoel","status":"publish","type":"post","link":"https:\/\/giorgio.land\/de\/calus-2024-2025-olio-terre-di-giorgio\/","title":{"rendered":"CALUS 2024 und 2025: zwei Jahrg\u00e4nge unseres Oliven\u00f6ls aus dem Val d\u2019Orcia"},"content":{"rendered":"
\n

CALUS 2024 und 2025: zwei Jahrg\u00e4nge unseres Oliven\u00f6ls aus dem Val d\u2019Orcia<\/h1>\n

Um ein Oliven\u00f6l kennenzulernen, gen\u00fcgt f\u00fcr den Anfang etwas \u00d6l auf einer Scheibe Brot. Nehmen Sie sich Zeit f\u00fcr die Aromen, die Bitternote und das sanfte Kribbeln im Abgang. Mit CALUS erz\u00e4hlen wir von unseren Olivenhainen im Val d\u2019Orcia und blicken auf zwei Jahrg\u00e4nge zur\u00fcck: 2024 und 2025.<\/p>\n

\"CALUS
CALUS auf dem Tisch, zusammen mit den Gen\u00fcssen von Terre di Giorgio.<\/figcaption><\/figure>\n

Vier Sorten aus unseren Olivenhainen<\/h2>\n

Moraiolo, Frantoio, Leccino und Pendolino sind die vier Sorten, aus denen CALUS entsteht. Wir bauen sie biologisch an und haben daraus 2024 und 2025 kalt extrahiertes Oliven\u00f6l nativ extra gewonnen. Am Tisch setzt sich diese Arbeit fort: Das \u00d6l begleitet die Speisen und beh\u00e4lt dabei seinen eigenen Charakter.<\/p>\n

Dahinter steht dieselbe Sorgfalt wie in unserer gesamten Landwirtschaft: das kennen, was wir anbauen, und es unseren G\u00e4sten auf unkomplizierte Weise n\u00e4herbringen. Mehr dar\u00fcber erfahren Sie auf unserer Seite zum biologischen Anbau.<\/p>\n

So arbeiten wir in der Landwirtschaft bei Terre di Giorgio<\/a><\/p>\n

2024: zarte Aromen und frische Pflanzennoten<\/h2>\n

CALUS 2024 ist uns durch seinen zarten, harmonischen Duft mit frischen Pflanzennoten in Erinnerung geblieben. Am Gaumen begleitete eine milde Sch\u00e4rfe die Ankl\u00e4nge an Olivenblatt und Artischockenstiel, gefolgt von einem leicht bitteren Abgang.<\/p>\n

Zu den empfohlenen Begleitern dieses Jahrgangs geh\u00f6rten gegartes und rohes Gem\u00fcse, H\u00fclsenfr\u00fcchte und Fisch: Gerichte, die dem frischen Charakter des \u00d6ls Raum lie\u00dfen.<\/p>\n

2025: gr\u00fcne Fr\u00fcchte und ein Abgang mit Mandelnoten<\/h2>\n

CALUS 2025 zeigte sich gr\u00fcn mit goldenen Reflexen. Sein Duft erinnerte an unreife Fr\u00fcchte und nasse Olivenbl\u00e4tter. Am Gaumen verbanden sich bittere und florale Noten mit einer milden Sch\u00e4rfe; im Abgang blieb ein Anklang an Mandel.<\/p>\n

F\u00fcr diesen Jahrgang empfahlen wir besonders Suppen mit H\u00fclsenfr\u00fcchten, wei\u00dffleischigen Fisch und gegartes gr\u00fcnes Blattgem\u00fcse. Einfache Kombinationen, bei denen ein wenig Oliven\u00f6l vor dem Servieren den bleibenden Eindruck ausmachen kann.<\/p>\n

Dasselbe Land, zwei Geschichten<\/h2>\n

Genau das gef\u00e4llt uns am Blick auf diese beiden Jahrg\u00e4nge: dieselben Sorten und dieselbe Arbeitsweise, aber unterschiedliche Nuancen in Duft und Geschmack. Wir suchen keinen Sieger. Uns interessiert, was jedes Jahr hinterlassen hat und wie wir es beim bewussten Verkosten wahrnehmen.<\/p>\n

Terre di Giorgio mit allen Sinnen erleben<\/h2>\n

Unser Oliven\u00f6l geh\u00f6rt f\u00fcr uns genauso zur Gastfreundschaft wie unsere Weine, unsere K\u00fcche und ein Aufenthalt im Agriturismo. Wir w\u00fcnschen uns, dass von einem Tag bei uns auch diese Verbindung bleibt: zwischen der Landschaft, die Sie gesehen haben, und dem, was Sie am Tisch gekostet haben.<\/p>\n

Unsere Erzeugnisse kennenlernen<\/a><\/p>\n

Besuchen Sie uns in der Villa La Palazzetta<\/a><\/div><\/div>\n<\/article>","protected":false},"excerpt":{"rendered":"

Moraiolo, Frantoio, Leccino und Pendolino: vier Sorten aus unseren Olivenhainen und zwei Oliven\u00f6l-Jahrg\u00e4nge, die sich \u00fcber Duft, Geschmack und passende Gerichte entdecken lassen.<\/p>","protected":false},"author":1,"featured_media":2660,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"saved_in_kubio":false,"footnotes":""},"categories":[44],"tags":[],"class_list":["post-2659","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-agricoltura-bio"],"yoast_head":"\nOlio CALUS 2024 e 2025 | Terre di Giorgio<\/title>\n<meta name=\"description\" content=\"L\u2019olio extravergine biologico CALUS nelle annate 2024 e 2025: quattro variet\u00e0 di olive, profumi e idee a tavola dalle Terre di Giorgio in Val d\u2019Orcia.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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