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Nocellara Etnea Cultivar: The 90% of our Extra Virgin Olive Oil is made from a particular variety known as ‘Nocellara Etnea’, while the remainder comes from a variety native to Randazzo, ‘Brandofino Randazzese’, giving a distinctive Mediterranean scent. 


Organoleptic Profile: Our EVOO has been tasted and appreciated by experts describing it as herbaceous and fresh,

with hints of artichoke, green tomato, and occasional notes of fresh almonds, giving the oil a slightly fruity taste

while remaining bitter and spicy. An absolute pleasure for the palate!


Hand Picked: To ensure the level of acidity remains low the olives are hand-picked at the perfect stage of maturity,

no later than the second week of January. The olives are then stored in ventilated containers and taken immediately

to an oil mill for daily extraction to ensure an excellent level of quality, proven by the very low levels of acidity (<0.3%).


‘Cold’ Mechanical extraction: The extraction process is entirely mechanical and during the extraction the temperature of the oil mill is always maintained below 27°Celsius. Our EVOO preserves the best possible aromatic characteristics of the fruit.



Giuseppe and Antonio Fisauli di Casalgiordano During the late ‘60s decided to bet on Nerello Mascalese grapes.

The vines where planted with "Tendone Vine Training", aimed at keeping productivity high and guaranteeing a large yield.


Today, after almost 50 years, our Nerello Mascalese vineyard has completely changed his nature.

The number of grapes has drastically decreased and therefore are provided with more nutrients,

giving the wine a medium full body rich in tannins and with extraordinary phenolic elements. 

Thanks to the North wind even during the crazy hot summer days the vineyards is able to breathe again in the night.

During the harvest time the "Tendone Vine Training" allow the wind to dries the grapes prevent to get moldy.

Our plants take advantage of the mountain’s particular microclimate, characterized by its large temperature ranges.

This increases the quality of the grapes and improves their aroma and sugar levels.

Furthermore, it allows a reduction in the acidic degradation and a better phenolic composition of the grapes. 


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