Our manifesto
From Noto, without detour.
At the southern edge of Sicily, where baroque stone meets century-old olive trees, we grow an oil and almonds that speak of a single place. No blending, no shortcuts — just the terroir of Noto, harvested by hand and bottled near the mill.
The gesture
Hand-harvested, from fruit to bottle
Every olive and every almond passes through our hands before reaching yours. No machines to shake the fruit loose, no industrial vats. Just the gesture, repeated for generations in the orchards of Noto.
Olive oil
Our olive oil
November harvest. Nocellara variety, cold-pressed within 12 hours. A nose of cut grass, a palate of raw artichoke and green almond.
Almonds
Our almonds from Noto
Hand-picked in the Anapo valley, sun-dried under the Sicilian light. Pizzuta d'Avola variety — sweet, crunchy, long on the palate.
The terroir
Noto, baroque land and southern light
In the heart of the Val di Noto, a UNESCO World Heritage Site, our plots stretch between century-old olives and blooming almond trees. A dry climate, limestone soil, a clean light — everything required for honest, uncompromised produce.
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A few letters a year, straight from Sicily.