DENOMINATION Extra Virgin Olive Oil
Production zone: South-western Sicily, in the Valle del Belice area, in the plots located in Mazzaporro, Pandolfina and Predicatore.
Cultivar: Nocellara del Belìce, Biancolilla, Cerasuola and Pidicuddara.
Harvest time: the olive harvest takes place at the beginning of veraison, when the accumulation of polyphenolic substances is at the highest level; in 2018 the different cultivars were harvested between the second decade of October and the first week of November.
Harvesting method: manual stripping.
Extraction methods: milling immediately after the harvest by means of a cold extraction system, in a continuous cycle, that carries out the malaxation step (mixing the olive paste to facilitate the separation of the oil) in a controlled atmosphere, allowing you to best preserve the aromatic components.
Analysis data: Acidity: 0.40 %; Peroxid value: 6.5 meq. O2/Kg olio; Total phenols (expressed as caffeic acid equivalents): 302 mg/Kg
Tasting notes: the nose offers an intriguing bouquet, with medium intensity fruitiness characterized by herbaceous hints that intertwine with typical scents of thistle, artichoke and green tomato; in the mouth it is soft and persistent with bitter and spicy chasing each other elegantly; notes of dry fruit (pine nuts) enhance the harmony.
Serving suggestion: a versatile oil that excels drizzled over meat, fish, even delicate, and vegetable dishes.
Art & Oil: Olive cultivation on Sicily boasts a millenary tradition. In the landscape robust twisted trunks, centuries old and still productive, stand majestically among young olive trees. Milleanni was born here, among timeless scents and fragrances, while the wind plays among the foliage of one of the many female figures of Donnafugata. A woman - olive tree, symbol of serenity and well-being.
Produced and bottled for Donnafugata Srl - Marsala (TP)