100% Razzola, native variety of the Val di Magra. The harvest begins in October, as soon as the fruits begin to change color; within 12 hours the olives are processed at the mill. Golden yellow color with green reflections, light fruity nose mainly ripe, with hints of artichoke and aftertaste of almond, apple and aromatic herbs.
Pairings: seafood salads, steamed shellfish, grilled fish, oven-cooked white meats and fresh cheeses
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