Olio Extravergine Di Oliva Biologico Fattoria La Vialla
The 6 different varieties of olives that La Vialla grows in the province of Arezzo (and new olive groves elsewhere) are used to produce several types of extra virgin olive oil. The Tuscan one, “Olio Vialla”, has the most fruity and intense flavour. The “La Malva”, on the other hand, has a softer, rounder taste. (Two other oils, “l’Etruscòlo” and “la Murice”, are produced by farming friends who have “converted” to organic and biodynamic agriculture in collaboration with La Vialla and its Foundation.) Olive oil is a fundamental ingredient in the life of Fattoria La Vialla; it’s literally everywhere.
About Producer
Fattoria La Vialla is a family-run, organic-biodynamic farm and wine estate. Already a farm over two centuries ago, it was retrieved from abandon and taken into safekeeping by the Lo Franco Family in 1978. Today La Vialla uses organic and biodynamic methods to cultivate 1,600 hectares/3,954 acres of land (with the largest Demeter certified surface area in Europe) and produces its own wine, extra virgin olive oil, pecorino cheese, appetizers, sauces, pasta, vinegar, honey, biscuits and other sweet delicacies – directly from vineyard to bottle, from vegetable patch to jar.
Sensory Analysis
Product Information
| company name | Fattoria La Vialla Di Gianni, Antonio E Bandino Lo Franco – Societa' Agricola Semplice |
|---|---|
| Award | Gold Award |
| Olive Oil Type | Organic |
| City | Arezzo |
| Country | Italy |
| Fruitiness | Robust |
| Mono Cultivar or Blend | Blend |
| Variety | Frantoiane, Leccino, Morelline, Raggiaie |
