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.