Biancolilla is a native cultivar to Sicily. This Biancolilla has pleasant malty and artichoke notes. It is creamy and savory 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
Organoleptic Taste Panel Assessment:
Fruitiness: 5.0 Bitterness: 3.0 Pungency: 4.0
As measured at the time of crush.
Crush Date: November 2019
Country of origin: Italy