Fattoria/Grapeseed Oil Products
Welcome to our Fattoria!
(Italian Farm Store)
Castello di Amorosa subscribes to the philosophy that sustainability of the environment is our long-term responsibility. As such, we are pleased to introduce a line of grape seed products- grapeseed oil and flour - made from the seeds and skins of wine grapes that were once discarded. Our high-quality, natural seeds are cold pressed yielding cooking oil that is ultra-premium and nutrient dense. Once the seed is pressed for oil, we keep the pressed “cake” and convert it to natural grape seed cooking flour.
The nutritional qualities of grape seed products are unsurpassed. They are high in essential fatty acids and low in saturated fat – half of the fat in Olive Oil. There is no cholesterol in grapeseed oil. In fact, it raises HDL or “good Cholesterol while lowering LDL or the “Bad cholesterol.” It is also known that grapeseed oil is a great source of vitamin E and a variety of antioxidants. Find out some more information about grapeseed products. Enjoy!
Grapeseed oil made from the seeds of Sauvignon Blanc Grapes with a slight hint of mixed fruit on the palate. Choose from 100mL and 200mL sizes. Click on the picture for all options.
Grapeseed Oil made from the seeds of Viognier grapes. This oil has a buttery rich mouthfeel with delicate flavors of summer fruit. Available in 100mL and 200mL sizes. Click on the picture for all options.
Grapeseed oil made from the seeds of Cabernet Sauvignon grapes with a delicate nutty flavor. Choose from 100mL and 200mL sizes. See product detail page for all options.
Grapeseed oil made from the seeds of merlot grapes. A light more neutral grape seed oil. Choose from 100mL and 200mL sizes. Click on the picture for all options.
Flour made from the seeds of Chardonnay or Merlot grapes. Perfect for the chef who has everything! A healthy, gluten free and tasty alternative to wheat flour. Available in Merlot and Chardonnay. Click on the picture to choose.
See how long to age your Castello wines, as well as proper cellaring techniques and temperatures.