EVOO - Tuscan PGI Extra Virgin Olive Oil "Fattoria di BUSONA" 500 ml. 2023-24

EVOO - Tuscan PGI Extra Virgin Olive Oil "Fattoria di BUSONA" 500 ml. 2023-24

The cultivars present in our olive groves are the classic Tuscan ones: frantoio, leccino, moraiolo, correggiolo, and pendolino and maurino as pollinators. 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-grown, and in 1988 the olive groves were extended by planting varieties more resistant to the cold, mainly Leccino.

The oil from Fattoria di Busona was already known many years ago in the area and in Siena for its quality. After a long period in which only what was necessary for personal use was produced, we strongly wanted to resume production using modern pruning, harvesting and pressing methods, which further improve the already high basic qualities. The olive groves are monitored with weather stations and temperature and humidity sensors, satellite images and chromotropic traps for monitoring the flights of the olive fly. Since 2023 we have successfully experimented with a biological defense method against the oil fly, using the Spintor Fly, a very selective insecticidal bait with low environmental impact, which together with the traps for flight control and the DSS flight prediction algorithms has allowed us to control the attacks, which this year are important at the end of July and the end of September. We will adopt these methods for our transition path towards certified organic oil.

The harvest is carried out manually with olive harvesters. The olives are brought to the mill within 24 hours of harvesting, and pressed immediately, continuously at a controlled temperature. Filtering the oil allows for excellent preservation - after 2 years we tried the last cans of 2021 oil, still good, while the 2022 one is perfect - and also an increase in the concentration of aromas and flavors. Storage is carried out at the oil mill, in a dedicated tank, refrigerated and with an inert atmosphere.

The 2023 vintage was very complicated, completely different from the 2022 vintage, which was also not easy but much more productive. The intense and continuous spring rainfall, right in the flowering period, meant that all the self-sterile cultivars (primarily Moraiolo) were unable to set. Only the Frantoio and Correggiolo cultivars, and partly Leccino, were saved, but the quantities harvested were 70% lower than in 2022. The high temperatures in August did a good job on the oviposition of the fly, and therefore greatly reduced the presence until mid-September, when it showed up again, but we were waiting for it with the insecticide bait. The harvest was done at the end of October, halfway through the veraison period for the oil mill, and early for the correggiolo. The yields were good, around 14%, well above those of 2022, which in a small part helped to recover the poor harvest.

The 2023 oil, almost a mill monocultivar, has an intense green color, low acidity (0.32%), very high polyphenols (CMP >500 mg/kg). Bitter taste with spicy notes that start quietly and then emerge significantly, fruity aromas and hints of leeks, chives, young artichoke. The best we have produced so far. Make a dip with it, bruschetta, put it in vegetable soup, in ribollita, in tomato soup, polenta (try it with raw oil and grated parmesan!), pasta, grilled meat, and in general in all the dishes of the Tuscan cuisine, but not only.

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