Milleanni is confirmed as an oil of great personality and elegance, characterized by a pleasantly fruity bouquet, and a flavor in which bitterness and spiciness chase each other harmoniously. A versatile oil that excels raw on meats, even delicate fish, and vegetable dishes
Millennial is the cultivation of the olive tree. In the picturesque landscape, twisted trunks centuries old and still productive stand among young olive trees. Here the oil is born Donnafugata, amid timeless scents and fragrances, while the wind plays in the foliage of one of the many female figures inspired by the farm. A woman-olive tree, a symbol of serenity and well-being.
Beyond Wine Collection: for lovers of Donnafugata looking for grappas and oils that are both distinctive and modern.
Elegant blend of four traditional cultivars: Nocellara del Belìce, Biancolilla, Cerasuola, Pidicuddara. Pleasantly fruity, a harmonious mix of bitter and spicy.
Tasting notes: milleanni offers an intriguing bouquet, with a medium intensity fruitiness characterized by herbaceous hints that are intertwined with typical scents of artichoke and green tomato. It has a good structure and is smooth and persistent with an elegant chase of bitterness and spiciness; notes of dried fruit enhance its harmony.
Pairings: versatile oil that excels raw on meats, even delicate fish, and vegetable dishes.
| Designation | Extra Virgin Olive Oil Milleanni 50cl. bottle. Donnafugata |
| Format | 50cl bottle |
| Production Area | Southwestern Sicily, in the Belice Valley area, in the Mazzaporro, Pandolfina and Predicatore plots. |
| Cultivar | Nocellara del Belìce, Biancolilla, Cerasuola and Pidicuddara, all native cultivars. |
| Harvesting period | harvesting takes place at the beginning of olive veraison, when the accumulation of polyphenolic substances is maximum; in 2021 the different cultivars were harvested between October 16 and 26. |
| Harvesting method | Hand-harvesting directly from the tree (manual grazing). Extraction methods: milling immediately after harvesting, using a cold extraction system, in a continuous cycle, which carries out the gramolatura phase (mixing of the olive paste useful for the separation of the oil) in a controlled atmosphere, allowing the aromatic components to be preserved at their best. |
| Analytical data | Acidity 0.13 % oleic acid; peroxides 7.4 meq. O2/Kg expressed as oxygen; total polyphenols 278 mg/Kg in caffeic acid. |
| Harvesting campaign. | 2023/2024 |
€499.90
€333.27 per l
