Flora e Fauna

nature’s life cycle
By encouraging weeds and local flowers to grow, we have attracted various animals to the estate – all part of nature’s life-cycle. Therefore, while the vineyards are very carefully managed, we don’t “over-cleanse”, preferring to leave birds and animals to flourish. We have an interesting array of birds; there are rabbits, foxes and now we are even host to hawk family. Just recently there have been several sightings of an owl.


bbees are crucial for pollination
We have recently introduced bees on to the estate – a local type of bee which is smaller and darker than most honey bees. Our bees will aid pollination and we are looking forward to going into honey production!


local Trees play their part
Trees play an important part in creating the right environment for pollination. For centuries olive trees have been grown on the estate as well as orange, lemon and almond trees, giving just the right balance.
Mature trees make for great flavoured olives!
Sicilian citrus fruits have some of the finest flavours in the world. In Sicily, oranges are only ever eaten in season (January to April) when they are beautifully sweet.
Olives, almonds, oranges and lemons all play a major part in the local cuisine.


beautiful Sicilian gardens
A glimpse of one of our mini-gardens, where we grow typical Sicilian plants.
We have five small gardens on the estate, where we experiment with vines and grow a selection of magnificent local herbs and flowers. With our gardens we are creating the perfect environment for the “right” insects to flourish on the estate to aid healthy grape growing.


groves are interspersed with the vineyards.
Olive oil has been produced in Sicily since the Greeks inhabited the island two thousand years ago. At the Feudo di Santa Tresa estate, we are fortunate enough to have four hundred olive trees of the rare and traditional quality olive varietal, “Tonda Iblea”.
Nature, in this southern corner of Sicily, produces a wonderfully flavoursome extra-virgin olive oil and its exceptional quality and character confirm that we are using the right method of production. Our extra-virgin olive oil has quickly become widely appreciated by gastronomic cognoscenti. The method of production of olive oil in Sicily has not changed much over the past two thousand years. We take exactly the same care with the production of our Santa Tresa extra-virgin olive oil as with the wines we make on the estate. All the olives are hand-picked at the beginning of their veraison, then carefully selected and cold-pressed during the same day. The extra-virgin olive oil is then left to decant naturally by gravity.
The nose is complex, deep, and fruity, characterised by hints of unripe tomatoes and with tones of balsamic herbs. The palate is intense and harmonious, lively, spicy, characterful, and well-balanced.