Mignola

Denomination: Olio extra vergine d’oliva
Production area: C/da Chitarra – Marsala
Cultivar: Biancolilla and Cerasuola, 6 by 6 meter planting vase training
Harvest period: it is carried out at the beginning of the olive ripening, when there is a good accumulation of polyphenolic substances
Harvesting method: manual
Extraction: milling within 24 hours of harvesting, with a continuous cycle cold extraction system

Tasting notes
Mignola is present with a bouquet of great intensity characterized by herbaceous aromas and green tomato hints. It has a good structure, persistence and elegance, as it has a balanced taste between bitter and spicy
Longevity: 12 months
Recommended use: vegetable dishes, fish, meat