Description
Mild Intensity
Country of Origin: Italy
*Crush Date: November 2021
A native cultivar to Sicily. This Biancolilla is delicate and creamy with a slight pepper finish and low bitterness. Slightly vegetal with notes of green almond.
Chemistry:
*Biophenols: 320.9 ppm
*FFA: 0.17
*Oleic Acid: 95.4
*Peroxide: 5.5
*DAGs: 95.4
*PPP: <1.0
*Squalene: 7,204.6
*A-Tocopherols: 287.4
*As measured at the time of crush.
Organoleptic Taste Panel Assessment:
Fruitiness: 4.5
Bitterness: 3.0
Pungency: 4.0
