Extra Virgin Olive Oil

Il Vallone di Cecione is located in the heart of the Chianti lands, land of great wines and land of reds all produced respecting typicity and craftsmanship, and this is where the Extra Virgin Olive Oil is born

Vallone di Cecione

Il Vallone di Cecione is a small estate located near Panzano in Chianti, in the heart of the Chianti Classico gallo nero. The farm covers about 8 hectares, of which 4 are vineyard and 700 are olive trees. Always focused on quality, since 2010 production has been organic. The farm has always been run by the Anichini family, and today it is Francesco who carries it forward with the help of his parents. The name comes from the area, Cecione, where the farm is located, while Vallone comes from a plot of land that runs down from the house to the valley, an area particularly suited to excellent wine.

Extra Virgin Olive Oil

The Vallone di Cecione extra virgin olive oil is the result of about 700 trees scattered across the farm and grown with natural methods without the use of synthetic fertilizers or pesticides. The varieties used to produce the oil are those typical of our area, such as âFrantoioâ (65%), âMoraioloâ (25%), âLeccinoâ and âPendolinoâ (10%). Production is basically concentrated in 5 labels: Chianti Classico, a pure Canaiolo, a pure Malvasia Nera, a pure Sangiovese (âCampo dellâOrzoâ) and a Sangiovese rosé dedicated to Francesco's daughter (Allegra). On the label of each wine there are images referring to members of the Anichini family or to very special moments that mark historical milestones or family memories that endure over time. My family has produced wine and oil for over a hundred years. We work in full respect of the oldest Chianti tradition, cultivating the small fields around the old house located in the beautiful Cecione valley and in the Conca dâOro of Panzano. A Tuscan story, a family story.

Technical sheet: Extra Virgin Olive Oil

Harvesting normally takes place after the first ten days of November and continues through December. The work is done entirely by hand. After harvesting, we bring the olives to the mill within 48 hours. Cold pressing is carried out using only mechanical means to obtain the best quality. Each year we produce on average between 8 and 15 hl of oil. It is bottled or sold in bulk after natural decanting without being subjected to any filtration. Our extra virgin olive oil has a good intense fruitiness. Notes of fresh grass and raw artichoke can be detected, with a pleasant peppery finish in the throat. It is excellent used raw or on a slice of bread, a pairing we commonly call âla fettuntaâ. Organic Product