Chile

Crush Date: May 2019  – ROBUST Intensity

Beautifully fragrant on the nose, this classic example of a Frantoio-Leccino displays prominent notes of cut grass, fresh-cut herbs and malty notes, with nice astringency and lingering bitterness on the back end.

*Biophenols: 437.5 ppm                              *FFA: 0.17
*Oleic Acid: 74.1                                  *Peroxide: 4.7
*DAGs: 96.4                                          *PPP: <1.0

**Squalene: 5836.7 ppm           ** A-Tocopherols: 272 ppm

Organoleptic Taste Panel Assessment
Fruitiness: 6.0 Bitterness: 4.0 Pungency: 5.0

*As measured at the time of crush.