Producer Tenuta Rustica

SICILY

Nestled in the heart of the Alcantara Valley, on the northern slopes of Mount Etna at an altitude of 600 metres above sea level, Tenuta Rustìca has belonged to the Fisauli di Casalgiordano family since the 16th century. Here, time flows in harmony with nature, in a place where history, landscape, and agricultural tradition have come together for centuries to create products that embody the most authentic soul of Sicily. In the 1970s, Giuseppe and Antonio Fisauli di Casalgiordano undertook an ambitious land restoration project, reclaiming and reshaping a vast area of the estate with extraordinary skill. Their work restored the land to its natural beauty while preserving its original character, laying the foundation for a tradition of excellence in agriculture. Today, every hectare of the estate is cultivated with deep respect for the environment and its natural balance. The orchards produce peaches, pears, and apricots, while the Nocellara dell'Etna olive trees yield an extra virgin olive oil of remarkable elegance, intensity, and character. Every crop reflects the belief that true quality is achieved when nature and human care exist in perfect harmony. Overlooking the estate stands the majestic Rocca Pizzicata, also known as the Stone Lion, guarding the historic manor house built in 1667. Surrounded by a woodland of oak and Turkey oak trees, this remarkable rock complex preserves archaeological treasures of exceptional value, including an ancient altar, rock-carved wine presses, and a natural cave. These remains bear witness to a land devoted to agriculture and winemaking since ancient times. At the foot of Rocca Pizzicata, in 1968, Giuseppe and Antonio Fisauli planted their first vineyard of Nerello Mascalese, in an area where vines had already been cultivated by the ancient Greeks as early as the 7th century BC. Trained using the traditional overhead tendone system, the vines naturally protect the grapes from the summer sun, while the winds flowing through the valley's natural corridors ensure slow and even ripening until early October. Alongside these historic vines, a new vineyard of Grecanico Dorato was planted in 2020 and trained according to the traditional alberello (bush vine) method, perfectly suited to Etna's unique terroir. Its medium-sized, naturally loose clusters, with their distinctive elongated shape and golden-green berries, revive an ancient grape variety that has long been part of this land's agricultural heritage. The estate's philosophy is based on naturally low yields per vine, allowing each cluster to develop a high concentration of aromas, sugars, polyphenols, and tannins. The aim is simple: to let the fruit speak for itself while intervening as little as possible during winemaking. Sustainable farming practices also preserve the native yeasts naturally present on the grape skins, enabling spontaneous fermentations that faithfully express the identity of the vineyard. The northern slope of Mount Etna benefits from a unique mountain microclimate, characterised by significant temperature variations between day and night. These conditions encourage slow, gradual ripening, enhancing the grapes' aromatic complexity while preserving freshness and elegance. Every vineyard operation is carried out entirely by hand—from winter pruning and shoot tying to canopy management and mechanical weed control—ensuring the utmost respect for both the vines and the surrounding environment. Harvest marks the culmination of an entire year's work. Grecanico Dorato grapes are typically picked in mid-September, while Nerello Mascalese reaches perfect ripeness in early October. Every bunch is harvested by hand, carefully selected, and transported to the winery on the very same day. In the cellar, the same philosophy of authenticity continues. After crushing, fermentation begins naturally thanks to the indigenous yeasts found on the grape skins. During the approximately ten-day maceration, manual punch-downs gently extract colour, aromas, and structure. The wine is then separated from the skins and transferred to temperature-controlled fibreglass tanks, where it matures in the absence of oxygen. Following a single racking after the first winter cold, the wine continues to rest until it reaches perfect balance before being bottled, usually after about one year. Every bottle of wine, every drop of extra virgin olive oil, and every piece of fruit produced at Tenuta Rustìca reflects a centuries-old heritage, an extraordinary volcanic landscape, and a family's unwavering commitment to preserving the agricultural traditions of Mount Etna. Bringing our products to your table means experiencing the true essence of Sicily—crafted with passion, respect for nature, and an uncompromising dedication to quality.