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Tenuta di Capezzana

At Tenuta di Capezzana the olives have always been picked when they are still green. The higher altitude of the Carmignano hills, which overlook the valley stretching from Pistoia to Florence, grants the oil its classic Tuscan flavor profile—intense olive fruit with a peppery finish. 

Tenuta di Capezzana is located just 25 minutes northwest of Florence in the small wine growing region of Carmignano. As one travels up the narrow, winding road that leads to the estate, one is surrounded by a breathtaking landscape of silver-green olive trees, tall cypress trees and rows of immaculate vineyards. The grand villa at the center of the estate appears above the cellars, graceful and majestic. The villa has an illustrious past, built for one of the Medici daughters as a wedding gift.

The Contini Bonacossi family arrived in Carmignano from Venice at the turn of last century, when Count Ugo's father, Count Alessandro Contini Bonacossi, bought the estate. Count Alessandro was one of the first wine producers in the region to label his wine with a vintage date on the label. Today, Capezzana is one of the few estates in Italy that has wines in its cellar with vintages dating before the great wars

Tenuta di Capezzana is more than an estate; it's a real home. We will always remember our visits with the gentlemanly and iconic Count Ugo Contini Bonacossi and his wife, the generous and wonderful home cook Countess Lisa—and stories we shared over bountiful meals with copious amounts of Villa di Capezzana wines. Count Ugo and Countess Lisa will forever be in our hearts. Happily, the estate remains a home base to their eight children, four of whom manage olive oil and wine production, and many grand and great-grand children.


  • Street: 100 Via di Capezzana
  • Postcode: 59015
  • City: Carmignano
  • State: Prato (PO)


  • Telephone: +39-055-870-6091
  • Fax: +39-055-870-6673
  • E-Mail: This email address is being protected from spambots. You need JavaScript enabled to view it.


Olive orchards.
Hand harvesting olives.
Beatrice Contini Bonacossi.
Newly harvested olives.
The old mill at Tenuta di Capezzana.
Ready for the first oil of the season.
Fresh oil coming out the centrifuge.
Yes, Capezzana Olio Nuovo is really *that* green!
Emerald green Olio Nuovo.
Rolando Beramendi with Beatrice Contini and Patrizio (Chef at the Tenuta).
Toasting Fettunta.
Tuscan beans and kale on toast with a drizzle of Olio Nuovo.

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