Dauno D.O.P. "Alto Tavoliere"

The soils of the Upper Tavoliere, originating for the most part in the Pliocene, derive from a substrate called "Serracapriola sands": more or less coarse-grained yellowish sands, more or less cemented with a texture ranging from sandy to sandy-silty and sandy-clayey, with sometimes preponderant percentages of one over the other.

The denomination of controlled origin "Dauno", accompanied by the geographical mention "Alto Tavoliere, is reserved for extra virgin olive oil obtained from the variety of Peranzana or Provenzale olive trees present in the olive groves in an amount of not less than 80%. Other varieties present may concur. in the olive groves up to the maximum limit of 20%. The maximum production cannot exceed 10,000 kg per hectare for intensive planting. The maximum yield of the olives in oil cannot exceed 20%. The harvest must be carried out by January 30 of each year.

All operations related to oil-making, from milling to extraction, are carried out exclusively in the reference area of the geographical designation.

Panel Test Rating: > = 6.5

Peroxides: <= 12 MeqO2 / kg

Polyphenols: > = 100 ppm

Upon release for consumption, the extra virgin olive oil with the "Dauno" designation of origin, accompanied by the geographical indication Alto Tavoliere, must have the following characteristics: - color: from green to yellow; - smell: medium fruity with a sensation of fresh fruit and sweet almond; - flavor: fruity; - maximum total acidity expressed as oleic acid, by weight, not exceeding 0.6 grams per 100 grams of oil;