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Italian Organic Extra Virgin Olive Oil Monocultivar Raggiola

Description

The opening is intensely herbaceous, a perfect expression of thyme and artichokes. White peaches announce fruity tones that will grow on the palate, even with bitter hints, until the spiciness of the green pepper will elegantly accompany the closing.

Grilled red meats, baked salmon, polenta with liver and onions.

Additional information

Raggiola

Clay and tuff

350 mt above sea level

Monocone

500 plants/ha

5×4

20 kg/plant

Mechanized with trunk shaker and spoiler umbrella

Hammers with speed variation (from 1600 to 3600 rpm)

Constant temperature at 24 ° C, controlled atmosphere with nitrogen and detection system of the quantity of oxygen present in the tank.

Two-phase decanter without separator

From the exit of the decanter with cellulose filter

In stainless steel tanks at constant 18 ° C and controlled atmosphere in nitrogen

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