Description
Our iconic Portuguese Cobrançosa scores highest in overall fruit and displays savory vegetal characteristics along with juicy fruit notes of raspberry and unripe stone fruit.
Our partner producer (SAOV) in Portugal uses high vacuum during malaxation to remove all of the oxygen in this processing stage where the oil spends the most time and is most prone to oxidation. This cutting edge and very technical method preserves the phenolic content, the overall chemistry plus the flavor characteristics while reducing other oxidation markers.
Intensity: Medium
Region: Portugal
Crush Date: October 2024
IOC-Certified Taste Panel Assessment: Fruitiness (7.9), Bitterness (3.4), Pungency (4.7).
Chemistry Analysis: Biophenols (394.1 ppm), FFA (0.17), Oleic Acid (71.04), Peroxide (4.51), DAGs (95.8), PPP (<0.6), Squalene (6,647.2 ppm), and A-Tocopherols (344.9 ppm).*As measured at the time of crush.
Smoke Point: 375°F
