Tuscan extra virgin olive oil IGP Franci cl50
Franci
Regular price €16,90
|
INGREDIANTS: Extra virgin olive oil.
|
|
DESCRIPTION: L'Extra virgin olive oil "Franci Bio Toscano" with Tuscan and Organic IGP certification is a 100% Frantoio monocultivar produced in Tuscany with olives grown mainly on the hills of the Val d’Orcia and the Tuscan Maremma at an altitude of 50-500 m. s.l.m. AND' obtained directly from olives solely by mechanical means. Collection system: By hand for stripping and with facilitators Harvest period: Mainly in the months of October and November Extraction system: Frantoio Franci, continuous cycle plant Appearance: clear from filtering Density: medium fluidity Color: green with golden reflections Scent: medium fruity, clean olive, with herbaceous notes of artichoke and ripe fruit and, to a lesser extent, tomato. Taste: fresh and clean, opens with a slight sweet sensation followed by a pleasant bitter and spicy charge of medium intensity, persistence rich in vegetal notes dominated by the herbaceous sensation of artichoke. Use: raw on soups, vegetables, legumes, meats, bruschetta, dips, salads, medium-flavored fish. NUTRITIONAL INFORMATION per 100 g of product:
|
|
THE MANUFACTURER: Frantoio Franci was born in the 1950s on the hill of Montenero d’Orcia, a small village that dominates the landscape of the Val d’Orcia from the slopes of the Amiata, when the brothers Franco and Fernando Franci they buy a historic olive grove called Villa Magra and renovate an old barn to turn it into an oil mill. The year 1995 represents an important milestone in the history of the company, in fact the collaboration between Fernando and his son Giorgio begins, adding a new charge of enthusiasm and resourcefulness to the father's experience. At that point the company decides to aim for a precise strategy: "We have chosen the path of quality, the only one that is stimulating and practicable for us, one Absolute quality, Sought after without any kind of compromise ". All Frantoio Franci labels have a matrix and a well-defined quality standard for organoleptic characteristics and chemical parameters that guarantee the consumer the qualitative continuity from year to year, the oils that do not reach the objectives are downgraded. The seasonal variables, which determine the quality of the crops and which make this profession stimulating, influence the quantities of finished products but not their quality in absolute terms. The vintage remains that subtle and fascinating margin that makes the difference between a good bottle and a great product. |
|
AWARDS:
|
