Country of Origin: Australia
Crush Date: May 2019
This Manzanillo has dominant characteristics of green almond in the middle, a floral nose and a splendid pink peppercorn finish
*Biophenols: 331.5 ppm FFF: 0.20
Oleic Acid: 74.9 Peroxide: 3.8
DAGS: 98.0 *PPP: <0.2
Squalene: 11,438.8ppm A-Tocopherols: 116.8 ppm
Organoleptic Taste Panel Assessment
Fruitiness: 5.0 Bitterness: 3.0 Pungency: 3.3
*As measured at the time of crush
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