| Denomination | Baglio Ingardia |
|---|---|
| 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 |
|---|---|
| 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 |
|---|---|
| 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 |
