THE ROSSO COSENZA FAMILY AND OIL48 hectares of land, with over 4000 centuries-old olive trees, organically cultivated
Settled for centuries in the south-east of Sicily, the Rosso Cosenza family owned important estates and landholdings including centuries-old fertile olive groves, magnificent vineyards and ancient citrus groves (in the 19th century, the latter represented the only plantations of their kind in the Ragusa area). The family was linked through marriage to important baronial families of the Iblean and Calatino territory, who were also great feudal lords with extensive holdings.
Managed by Giuseppe Rosso and his son, Marcello Rosso, the olive farm is located in the territory of Chiaramonte Gulfi (RG) on the historical Zottopera estate, which has been in the possession of the Rosso Cosenza family for over 300 years, thus constituting a rare example of tradition and historical continuity.
The Zottopera estate counts over 2500 centuries-old olive trees of the precious “Tonda Iblea” variety. The remaining landholdings cover more than 23 hectares, distributed over various districts in the municipalities of Chiaramonte Gulfi, Ragusa and Scicli.
Grateful for what Mother Nature gives us in terms of quality and well-being, we take care of our land according to the dictates of organic agriculture and environmental sustainability.
Little mechanisation, a lot of manual work, no herbicides or pesticides, and a commitment to increasing the organic fertility of the soil via the practice of green manuring of crop residues, such as legumes. This type of responsible interaction with the environment is aimed at maintaining a high level of environmental quality in the long term, preserving the ecosystem and minimising pollution and the consumption of non-renewable resources.
AN ALCHEMY OF FACTORSAN OIL OF EXCELLENCE
Multiple elements contribute to making this oil one-of-a-kind: the rare and precious Tonda iblea cultivar, widely known for its mellow herbaceous and green tomato scents. The terroir that gives unique depth and nuance to the organoleptic profile. The centuries-old olive trees, which, with their imposing root system, penetrate deep into the soil in search of the most precious nutritional elements.
The strictly manual harvest of the olives to ensure the drupe is maintained in prime condition until milling, which takes place within 8 hours of harvesting itself. The milling in “Pieralisi”, a modern oil mill using a continuous cold cycle, employing a two-phase extraction method with no added water.
The passion and attention to detail that we pour into every single phase of the production and transformation process.
AWARDSA Sicilian oil, ``Made in Italy`` excellence
“Leone d’oro” of the Master Oil Producers, Sol D’oro, Orciolo d’Oro, 3 Slow Food Olives, Gambero Rosso oil guides, Ercole Olivario, Los Angeles International Competition, Der Feinshmecker etc.
Numerous awards, recognitions and great mentions are bestowed upon us annually, attesting to the extraordinary quality of our oil at national and international level.
From prestigious stores in Japan, exclusive customers in America, luxurious North European and French delicatessens – including “La Grande Epicerie de Paris” of the LVMH group (Moët Hennessy Louis Vuitton): Zottopera oil crosses national borders to land on tables worldwide, whether in the great starred restaurants or the homes of the most demanding gourmets.