Dauno D.O.P. "Subappennino"

The soils of the Daunian sub-Apennines, which originated in the Miocene in the belt comprising the medium and low hills, are called the "Daunia Formation" and derive from a very varied substrate, including, among other things, breccias and limestone-organogenic breccias, clays and silty marls, compact or mealy whitish limestones and other areas, formed in the Pliocene and Quaternary, also present a considerable variability of substrate. The soils have a texture ranging from clayey to sandy with a more or less high presence of limestone skeleton; in areas where clay is predominant, frequent movements and landslides of the slopes occur.

The controlled designation of origin "Dauno", accompanied by the geographical mention "Sub-Appennino", is reserved for extra virgin olive oil obtained from the following olive varieties: Ogliarola, Coratina and Rotondella present alone or jointly in the olive groves to a no lesser extent to 70%. Other varieties present in olive groves can compete up to a maximum limit of 30%. The maximum production cannot exceed 8,000 kg per hectare for intensive planting. The maximum yield of olives in oil cannot exceed 22%. The collection 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 "Sub-Appennino", must meet the following characteristics: - color: from green to yellow; - aroma: medium fruity with hints of fresh fruit; - flavor: fruity; - maximum total acidity expressed as oleic acid, by weight, not exceeding 0.6 grams per 100 grams of oil;