Crush Date: November 2019  – MEDIUM Intensity

Biancolilla is a native cultivar to Sicily. This Biancolilla has pleasant malty and artichoke notes. It is creamy and savoury with low bitterness and a delicate peppery finish.

*Biophenols: 231.1 ppm                         FFA: 0.19
Oleic Acid:69.4                                Peroxide: 7.4
DAGs: 93.3                                               *PPP: <1.0

Squalene: 7,4201.1                   a-Tocopherols: 222.3
Organoleptic Taste Panel Assessment
Fruitiness: 5.0 Bitterness: 3.0 Pungency: 4.0

*As measured at the time of crush.