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Paolo Lentini
Paolo Lentini works with two anchors of Sicilian excellence: Sicilia IGP extra virgin olive oil, crafted to exacting standards with maximum 0.5% acidity and polyphenol levels exceeding 100 mg/kg, delivering distinctive green tomato aromatics; and Sicilia DOC wines spanning reds, whites, and rosés from the island's principal varieties—Nero d'Avola, Nerello Mascalese, and Syrah among them—each aged to minimum 12.0% alcohol. His dual focus bridges Sicily's olive groves and vineyards across 391 municipalities.
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What it makes
Sicilia
Extra virgin olive oil with maximum 0.5% acidity and at least 100 mg/kg total polyphenols, showing aromas of green tomato, artichoke and fresh grass with bitter and pungent notes.
Sicilia