Coleman Collection #30

PRODUCER

Laconiko

CULTIVAR

Koroneiki

Harvest Date

November, 2022

REGION

Trinisa – Laconia, Greece

Brothers Dino and Diamantis Pierakos, inspired by the need to keep alive their heritage, traditions, and values, together own and run Laconiko. They are fourth generation olive producers with a deep connection to the land and to the trees that have so long been a part of their family.

Their grove, located in the Laconia region at the southeastern most tip of Greece’s Peloponnese peninsula, fortuitously situated between two great mountain ranges, produces supreme quality early harvest extra virgin olive oil.

To the west is the famed mountain of Taygetos, which in ancient times was thought to lead to the gate of Hades, and to the east are the mountains of Parnonas, which terminate at the town of Monemvasia. The Evrota river, where ancient Spartans once trained, flows in between.

Laconikos’ grove and estate are located fewer than 200 meters from the ocean at the river’s estuaries, in Laconia’s sandy soil. The 5000 Koroneiki olive trees thrive in the strategically located grove’s ideal soil and the micro-climate’s extended periods of sunshine.

The fruit is hand-picked and within four hours transported to the mill. A two-phase Amenduni mill accomplishes the crush, malaxation and cold-extraction process at 27 degrees Celsius, after which, to best preserve its volatile aromas, antioxidants, and polyphenols, the oil is stored in stainless steel tanks at 58 degrees Fahrenheit.

This Koroneiki oil has notes from green apple skin with undertones of almond and freshly ripped herbs, concluding with a medium-bodied peppery finish. It’s versatility in the kitchen is remarkable…vibrant enough to cut through rich proteins and soups yet balanced for lighter courses such as vegetables, beans, grilled seafood, and baked delicacies. Olive oil remains the backbone of the healthful Mediterranean diet and is consumed in the hyper-regional cuisine with reckless abandon.

Greece is one of the world’s oldest wine-producing countries, with records dating back to 6500 BC. The country’s small-scale producers have maintained centuries of tradition, continuing the cultivation of indigenous grapes and rarely supplementing plantings with international grape varieties like Cabernet Sauvignon or Chardonnay.

As a result, most of Greece’s wine offerings little resemble the commercial wines offered to most consumers. The white grape variety, Assyrtiko, is the country’s most plentiful, producing fresh, flinty, and crisp Greek white wines. The Xinomavro grape produces medium to full-bodied red wines, with notes of dark berries, licorice, & toffee.