Tuscan PGI Extra Virgin Olive Oil Fattoria di Busona.
The cultivars present in our olive groves are the classic Tuscan ones: frantoio, leccino, moraiolo, coreggiolo, and the pollinators pendolino and maurino. Some plants are over 100 years old, having survived the frosts of 1929, 1956 and 1985 intact. After the last big frost in 1985, many plants were cut down and re-cultivated, and in 1988 the olive groves been extended with more cold-resistant varieties.
The oil produced at the farm was already known many years ago in the area and in Siena for its quality. We strongly wanted to resume its production using modern methods, which further strengthen its characteristics. The olive groves are monitored using weather stations, temperature and humidity sensors, satellite images and traps for monitoring the olive fly. We use mineral treatments (kaolin, we will also try zeolite in 2023) for heat and fly protection, and at most 1 insecticide treatment, only if and when absolutely necessary, in early/mid September, well before harvest.
The harvest is done manually with olive harvesters, in a few days once the best time has been defined. The olives are taken to the mill within a maximum of 24-48 hours of harvesting, where they are pressed immediately, mechanically and at a controlled temperature, continuously. After various tests, we have chosen to always filter the oil, which allows excellent conservation (after 1 year, the 2021 oil is still very good) and also an increase in the concentration of aromas and flavors.
The 2022 vintage was quite complicated, with very little spring rainfall, very high temperatures from June to mid-August, followed by very heavy rains in September. While the high temperatures have strongly hindered the development of the olive fly, on the other hand they have left little time for the growth of the olives and the synthesis of the oil; consequently yields were below average, with somewhat 'hidden' aromas, but the quality was high with very low acidity (0.17%), good body and high polyphenols (>250 mg/kg) even if lower than the best years.
The 2022 oil has a light green color with golden reflections, an intense bitter taste with spicy notes, fruity aromas and hints of artichoke, leeks, cut grass, thistle. It goes preferably with raw dishes, pinzimonio, appetizers, vegetable soups, bruschetta, grilled meat, polenta (try it with fresh oil and grated Parmesan!), pasta and in general with all dishes of Tuscan cuisine and more .
Italian EVOO - Italian Extra virgin olive oil
Oil Card:
|
Company
|
Busona Farm
|
|
Product
|
Multivarietal Extravirgin olive oil
|
|
Origin
|
Castellina in Chianti (SI)
|
|
Olive variety
|
Frantoio, Leccino, Moraiolo, Correggiolo
|
|
Picking
|
By hand with olive harvesters
|
|
Pressed
|
Cold, with controlled temperature within 48 hours of harvesting
|
|
Color
|
Light green with golden reflections
|
|
Acidity
|
Less than 0.17%
|
|
Taste
|
Intense bitter taste with spicy, fruity notes, hints of artichoke, leeks, cut grass, thistle.
|
|
Picking Year
|
2022
|
|
Certifications
|
Tuscan IGP
|
|
Food pairings
|
It goes preferably with raw dishes, pinzimonio, appetizers, vegetable soups, bruschetta, grilled meat, polenta (try it with fresh oil and grated Parmesan!), pasta and in general with all dishes of Tuscan cuisine and more
|
Grade Comments (0)