Country of Origin: Spain
Crush Date: October 2019
High Phenol, floral and incredibly balanced Hojiblanca. Dominant notes of green apple, green avocado, with a lingering Szechuan peppercorn finish. This is an extraordinary Hojiblanca, very complex and harmonious with intense fruitiness.
*Biophenols: 507.6 ppm *FFA: 0.20
*Oleic Acid: 77.5 *Peroxide: 4
*DAGS: 97.6 *PPP: <1.0
*Squalene: 11,660.9ppm *A-Tocopherols: 248.9 ppm
Organoleptic Taste Panel Assessment
Fruitiness: 6.0 Bitterness: 4.5 Pungency: 5.0
*As measured at the time of crush
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