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.
Chemistry Profile*:
- Biophenols: 231.1 ppm
- FFA: 0.19
- Oleic Acid: 69.4
- Peroxide: 7.4
- DAGs: 93.3
- PPP: <1.0
- Squalene: 7,4201.1 ppm
- A-Tocopherols: 222.3 ppm
*As measured at the time of crush
Organoleptic Taste Panel Assessment:
- Fruitiness: 5.0
- Bitterness: 3.0
- Pungency: 4.0
Country of Origin: Italy
