The Lucchi e Guastalli company has chosen, from the very beginning, to link its history to the enhancement of the native olive of the Val di Magra, known locally as the Razzola olive. The harvest takes place between October and November, as soon as the fruits begin to change color; within 12 hours of harvesting the olives are taken to the mill and cold worked.

Golden yellow in color with green reflections, light fruity nose mainly ripe, with hints of artichoke and aftertaste of almond, apple and aromatic herbs. Bitter and spicy are in great balance, contained and harmonious.

It fits perfectly with seafood salads, steamed shellfish, grilled fish, baked white meats and fresh cheeses. Ideal for the preparation of Mesciùa, the typical soup of La Spezia cuisine, based on spelled and legumes.

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