“…On all the oils standing out there is the Extra Virgin Olive oil Vipiano (Best in Class Medium Blend) by Giancarlo Giannini (Arezzo), described as sensory analysis by the panel members: Aromas of green fruit, grass, artichokes and bitter notes. The taste has plenty of fruity, fresh grass and herbs, a little sweet, bitter and spicy with vigorous. Exceptional harmony, high complexity and persistence. ... "

Antonio G. Lauro – NYIOOC (New York International Olive Oil Competition)

Types of oil Produced

  • Extra Virgin olive oil

    Extra virgin olive oil Tuscan igp
  • Biological Extra Virgin olive oil

    Biological Extra Virgin olive oil
  • I.G.P. Toscano Extra Virgin Olive Oil

    Extra Virgin olive oil I.G.P. Toscano Extra Virgin Olive Oil

Characteristics of the Olive Oil

Visual: avarage consistency. Color from light green to intense green just extracted , tendency to green/yellow with storage.
Smell: slightly pungent and fresh fruity, tendency to attenuation with storage.
Taste: slightly bitterish and strong when new, tendency to attenuation with storage.
Made with olives: Moraiolo, Frantoio, Leccino, other varietes affect for 15% in total.
Breeding Areas of the Olive trees and altitude: : Municipality of Arezzo: Loc. Vitiano – Municipality of Castiglion Fiorentino: Loc. Cozzano, Mammi, Pievuccia, Montalbano.
Exposure of Olive Groves: South-west, south-east.
Altitude: Between 300 and 600 m. above sea level.
Conformation of the land: Terraces of varying width.
Soil Structure: Loose with avarage skeleton.
Planted Acres: 30

Characteristics of the Production

- Manual posting of the fruit and deposition in wooden boxes for transport to the mill.
- Processing of olives within 4/6 hours from harvest.
- Cold processing of olives into oil through a process of 50/60 minutes.