Manzanillo (Australia) Medium Intensity – November 2016
This Manzanillo has dominant characteristics of green almond in the middle, a floral nose and a splendid peppercorn finish.
Biophenols: 331 FFA: 0.2
Oleic Acid: 74.9 Peroxide: 3.8
DAGs: 98.0 PPP: 0.2
Organoleptic Taste Panel Assessment: Fruitiness: 5.0 Bitterness: 3.0 Pungency: 3.3
*As measured at the time of crush. IOO085