produttori — Piancastagnaio · Toscana
On the slopes of Monte Amiata, a short distance from Val d'Orcia, Frantoio Vabro has for over forty years carried on a production of Tuscan extra virgin olive oil that is born of the land and stays true to it at every step: from the hand-picking of the olives to bottling at the premises in Piancastagnaio.
In the estate's rows grow four native varieties — Frantoio, Leccino, Pendolino and Moraiolo — selected to express the distinctive character of the Sienese hills at the foot of Monte Amiata. The olives are picked by hand directly from the tree, a gesture that excludes fruit fallen to the ground and ensures the integrity of every drupe even before milling begins.
No more than twenty-four hours pass between harvest and milling: a rule that admits no exceptions and preserves the organoleptic qualities of the oil. The new-generation plants operate at temperatures below twenty-seven degrees, keeping intact the aromas and polyphenols the tree has built up over an entire season of ripening. This is the difference between an oil that is fresh and one that is merely good.
The extracted oil rests in stainless steel tanks under nitrogen, a form of custody that halts oxidation and preserves intact the qualities drawn out during milling. The Vabro and Bourbon del Monte lines carry the IGP Toscano, DOP Terre di Siena and Biologico ICEA certifications: three acknowledgments that document the supply chain and the method used, not merely the result in the glass.
A family-run business for over forty years, Frantoio Vabro sells directly from its premises in Piancastagnaio and online, with shipping throughout Italy and abroad.
