Moraiolo 70%, Frantoio 30%
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Strong and strong fruity, with intense bitterness and spiciness. Aftertaste of green olive and raw artichoke.
The high polyphenolic percentage gives this extra virgin a delicate but persistent bitterness. The almost exclusive presence of the moraiolo makes it very intense and with important aromatic references. For this it goes well with protein foods such as soups and velvety vegetables. Also perfect on typical Tuscan salt-free bread or red meat. A few drops on the artisan fiordilatte ice cream, on the other hand, make it a real gourmet dish.
CuriosityThe water sources of the Val di Vico
Val di Vico offers large quantities of underground water which, in autumn and spring, come out as natural springs. “Eyvia” is the translation of “Acqua” in Patois Valdostano and gives its name to the oil that comes from the olive trees that live near the highest source.