Denomination | Baglio Ingardia |
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Production area: | Paceco, Trapani |
Cultivar | Cerasuola, Biancolilla, Nocellara |
Color | Yellow associated to green notes |
Taste | Herbaceous with hints of thistle |
Flavor | Sweet with a bitter spicy note |
Acidity | 0,16% |
Squeezing technique and period | Hand picking, October, November |
Use | Steamed fish, salads, meat and cod |
Denomination | “Cherubino” DOP biologic Terraliva |
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Production area: | Monti Iblei, (Monte Lauro) |
Cultivar | Tonda Iblea |
Color | Light green to yellow |
Taste | Net tomato and freshly cut grass |
Flavor | Harmonious, rightly bitter and spicy |
Acidity | 0,16% |
Squeezing technique and period | Hand picking, October, November |
Use | A raw on fish, shrimp, meat, vegetables |
Denomination | Loconovo |
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Production area: | Selinunte Castelvetrano |
Cultivar | Nocellara |
Color | Intense and brilliant green |
Taste | Slightly spicy, delicate and round |
Flavor | Fresh grass, artichoke |
Acidity | 0,2% |
Squeezing technique and period | Hand picking, October, November |
Use | Salt cod carpaccio, meat and salads |