DAURO
DAURO
Harvest: 2011 - 2012
- TECHNICAL DATA:
- OIL TYPE: Extra Virgin Olive Oil.
- TOTAL ACIDITY: 0,1º
- VARIETIES: Arbequina, Hojiblanca and Koroneiki.
- ORIGIN: Alt Empordà, Fincas Alts de Els Estanys (Torroella de Fluviá) and Molí d´en Ballell (Ciurana), Girona.
- SOIL TYPE:
- Alluvial terraces with argilic horizon and poorly sedimented limestone grravel. Poor soils with scant water reception, well drained and suitable for cultivation of woody plants, specially so if irrigated.
- HARVEST:
- November and December.
- HARVEST REPORT:
- Harvest marked by a very warm end of summer and beginning of autumn, and a rainy late autumn. Abundant blooming with good setting. An excellent harvest for olives, with very low oil yields, 10 kgs of olives were needed to produce one litre of DAURO oil of extraordinary quality.
- DATE OF CRUSHING:
- Same day crushing with a maximum 2 hours from the time of picking. The speed of harvest is adapted to the milling speed.
- CRUSHING METHOD:
- Cold pressing at 27ºC max. temperature.
Tasting DAURO
Each harvest, as with wine, is capable of transmitting the sensations of the climatic vintage, and so is different from the others. The general guidelines for tasting DAURO however, are as follows:
- Colour: Yellow green. Opalescent aspect due to it being an unfilteres oil. Flows well in the glass.
- Nose: Very deep.
- Citrics: mandarin peel and bergamot, freshly cut grass.
- Vegetables: green tomato, artichoke, green beans.
- Flowers: fresh flowers, and orange blossom.
- Fruits: kiwi, banana, mandarin, strawberry, pear and olive.
- Nuts: bitter almond, pistachio.
- Palate: Silky, intense and enveloping. HInts of vegetables, citrics, artichokes, green almonds, very complex with a long lingering finish. Subtle bitter and spicy flavours, green pepper and rose petals.
An olive oil of great complexity, on a par with the world's best.
Recommendations:
Great on its own as an appetizer with bread and a touch of salt.
In sauces such as mayonnaise.
Pairs well with animal fats and dairy product, foie gras, cheeses, yoghurts and ice creams.
Enhances the elegance and flavour of vegetables, salads, seafood, as well as soups, creams and broths.
Perfect garnish for any dish, with a little pour of oil intensifying the dish's look and aroma.
Surprisingly good with chocolate based dessert.
blends well with any fruit, specially when macerating cherries, strawberries and raspberries.
