Chiavalon ISTRA
The brand-new addition of the Chiavalon family came in the form of the first extra virgin olive oil having two certificates; the one of designation of origin and the certificate of organic farming. The blend captures you with its aroma, balanced flavour and the distinctive taste of Istria.
About Chiavalon ISTRA
Region: Istra
Place of production: Vodnjan
Altitude: 80 – 180 m.a.s.l.
Type: coupage/blend.
Olive variety: Busa, Istrian Bianchera, Rosignola
Harvesting method: combined; hand-picked and using hand-held pneumatic branch shakers.
Harvesting period: October
Processing method: continuous cycle, 2 phases, processed immediately after harvesting.
Processing temperature: max 24°C.
Thickness: vibrant texture.
Colour: intense green.
Aroma: green olive fruit, tomato leaves, basil, artichoke, dandelion, green grass, green peel and banana fruit, green apple.
Flavour: elongated piquancy lasting in the throat, softly evened out with bitterness that spreads throughout the oral cavity and lasts a long time.
Serving suggestions: chicken salad with dried tomatoes and feta cheese, tagliatelle with gorgonzola cream and roasted walnuts.
Bottle: 0,5 / 0.25 l.
About Chiavalon Family
Step into the world of OPG Chiavalon, a family farm that transcends the ordinary, where the cultivation of olives transforms into an art, and the creation of high-quality extra virgin olive oil becomes a symphony of flavour. Nestled in the embrace of Vodnjan, the Chiavalon estate sprawls across 30 hectares, an olive-studded canvas painted with over 9,000 trees that gracefully ascend from 80 to 180 meters above sea level.
In the shadow of the ancient medieval town of Vodnjan, their olive mill stands as a testament to a six-year odyssey that reached fruition in October 2020. A marvel that has swiftly become the epicentre of the Istrian olive renaissance, the Chiavalon olive mill is not just a facility; it's a harmonious fusion of nature and cutting-edge technology. A visionary collaboration with MORI TEM s.r.l., a distinguished leader in advanced olive milling equipment, has elevated it to unprecedented heights.
This haven of innovation boasts a state-of-the-art olive cooling system, a guardian at the entrance ensuring that the precious fruit is processed at a stable temperature between 19 and 21°C throughout production. Every stage unfolds in a controlled atmosphere, devoid of oxygen, preserving the integrity of the olives and their essence. More than just an olive mill, this site is a living testament to the convergence of tradition and technology, a place where olives tell their story in the language of liquid gold.
As you step inside, you're not just witnessing a production facility; you're entering an educational sanctuary. The Chiavalon estate is envisioned as a space where visitors can immerse themselves in the essence of Istria, a sensory journey where the most precious liquid gold is not just tasted but experienced. It's an opportunity to explore the highest possibilities of Istrian olives and extra virgin olive oils, a celebration of craftsmanship, and an ode to the land that nurtures these liquid jewels. In every drop, in every tour, Chiavalon invites you to savour the magic that transforms olives into liquid gold.