Biancolilla (Sicily)

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This Italian varietal native to Sicily is robust and creamy with notes of green almond and artichoke, with a desirable medium to robust peppery finish.

Use for: salad dressings, dipping, drizzling, other raw applications, sautéing, cooking, and more.

Crushed November 2020
Made in Italy

Organoleptic Taste Profile:
Fruitiness: 5.0
Bitterness: 3.5
Pungency: 4.0

Chemistry (as measured at time of crush):
Biophenols: 432.9ppm, FFA: 0.20, Oleic Acid: 71.8, Peroxide: 5.8, DAGs: 97.5, PPP: <1.0, Squalene: 8,213.4, A-Tocopherols: 164.7

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