DENOMINATION: Extra Virgin Olive Oil

Production zone: Pantelleria

Cultivar: Biancolilla

Harvest time: the olive harvest takes place at the beginning of veraison, when the accumulation of polyphenolic substances is at the highest level; the olives were harvested during the first and second decade of October.

Harvesting method: manual stripping of the olives cultivated on terraced volcanic terrains, with pruning of the low branches towards the ground in order to expose the least leaf surface to the winds.

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.

Analytical data: Acidity: 0.38 %; Peroxide value: 12 meq O2/kg oil; Total polyphenols (caffeic acid): 160 mg/kg

Tasting notes: Biancolilla 2018 has a light structure, it is delicate and of extraordinary elegance; the bouquet is characterized by a light fruitiness with scents of ribbed tomato, aromatic herbs, rosemary and thyme.

Serving suggestion: a versatile oil that excels drizzled over fish, salads and generally in delicate dressings such as a gourmet mayonnaise.

Art & Oil: Olive cultivation on Sicily boasts a millenary tradition. In the striking landscape twisted trunks, centuries old and still productive, stand among young olive trees. The Donnafugata oil was born here, among timeless scents and fragrances, while the wind plays among the foliage of one of the many female figures created by the winery. A woman - olive tree, symbol of serenity and well-being.

Produced and bottled for Donnafugata Srl - Marsala (TP) in Marausa (TP)