Australia

Crush Date: May 2019  – MEDIUM Intensity

This Manzanillo has dominant characteristics of green almond in the middle, a floral nose and a splendid pink peppercorn finish!

*Biophenols: 331.5 ppm                         *FFA: 0.20
*Oleic Acid: 74.9                                *Peroxide: 3.8
*DAGs: 98.0                                               *PPP: <0.2

Squalene: 11,438.8           A-Tocopherols: 116.8
Organoleptic Taste Panel Assessment
Fruitiness: 5.0 Bitterness: 3.0 Pungency: 3.3

*As measured at the time of crush.