The Mazzei family of Florence, famous for their Chianti Classico estate Castello di Fonterutoli, brought their vast knowledge of grape and olive growing to a remote corner of Southeast Sicily near the magnificent town of Noto, a town celebrated for its incredible Baroque architecture.
Filippo Mazzei recognized the potential of the estate upon his first glance, ideal for wine and olive oil production with its rocky soil, intense summer sun and constant Mediterranean breezes. The project of restoring the somewhat neglected estate was ambitious and the results would prove to be spectacular. Filippo worked hard to have the magnificent buildings on the estate restored and the 50 hectares of land were slowly replanted with vines and olive trees. The modernization of the grounds added to the landscape of existing ancient olive trees, citrus and almond trees.
At Zisola the olive trees are trimmed in a vase shape to allow sunlight to reach the olive fruit within and to assure even ripening. The olives are harvested semi-manually with the assistance of pneumatic olive tree shakers. Olive fruit is pressed within 36 hours of picking using the Continuous cycle method.
Region: Noto, Sicily
Olive cultivars: Moresca, Ogliarola Messinese, and Nocellara Aetna.
Traditions: The perfect oil to make a real caponata, as well as for making dishes of the authentic Sicilian tradition such as involtini di pesce spada (stuffed swordfish rolls) bucatini con le sarde as well as for quick grilling and sauteeing any fish with the minimum amount of fuss.