Biological/biodynamic Lemon Production
Azienda Agricola Mottava
Di Tommaso Gargallo di Castel Lentini
Over 400 years of experience
The Gargallo family started growing citrus fruits already in 1600 when the Mottava estate was granted to the marquis. As of today, it is still run by the Gargallo family
Climate & soil, the perfect union
The rich clay soil and the climate in the surroundings of the ancient Roman city of Syracuse is perfect for the growth of citrus fruits.
One of the first 100% biological farm
The Mottava estate was the 2nd production of lemons in Sicily to receive the full biological production status in 1974. In 2019 the farm has invested to be recognized again also as biodynamic.
Holder of all certifications
Centuries of history and taste
Centuries of richness and taste
The Mottava estate is located a few kilometres from Syracuse, the ancient and rich Greco-Roman city also known as the birthplace of the mathematician Archimedes. Through the centuries, this land has distinguished itself for its fertility and abundance, especially in the production of native citrus fruits such as lemons.
Family owned since 1600
Since 1600 Mottava belongs to the family of the Gargallo Marquises, who since that time dedicated their land to the citrus plantation, to bring first the fruits on the tables of the nobility of eastern Sicily and later to a much broader population growing into the centuries
The best clay soil
Mottava was chosen as the personal company of the Marquis for the particularity of the soil, which lies on a layer of clay located two meters deep. This clayey subsoil gives the plants a robust growth and allows to obtain fruits with a unique and strong taste. The family immediately noticed the magic and fertility of the place, also enriched by the various sources of natural water that gush into it.
The clay soil is what nature has given this land to grow lemons. Combining it with natural springs, sun & care, you get the best lemons
The Syracuse region provides for
the best climate
The best climate
The climate here offers a very long growing season and the gathering of ripe lemons over three distinct periods.
First is the autumn harvest or primofiore, followed by the cultivation of the bianchetto in Spring and the verdello between June and July.
The most common variety of lemon is the femminello, which also has its own strains, some with seeds some without.
The lemon enthusiasts want to take a closer look at the Femminello Siracusano, The main produce of the Mottava estate.
of the Italian lemon production comes from Sicily
With its 5,000 hectares cultivated in the province of Syracuse alone, the Femminello lemons cover 25% of the national lemon production. Considered one of the most precious varieties of lemons in Italy for its organoleptic properties. Syracuse lemons are generally of medium size, very fragrant, and 30% juicier than other lemons.
Not only good to eat, but also for its essential oils
The color ranges from green to deep yellow, the skin is uniform and fine, and the fruit generally has few seeds. But it is not only beautiful on the outside. Syracuse lemons, in fact, are much sought after by the most important perfume and cosmetics companies in the world for the high quality of their essential oils as well as for the richness of oil glands in their fine and silky skin.
Indispensable for a balanced diet
Being the citrus fruit having the highest content of vitamin C and citric acid, indispensable for the good functioning of our body, Sicilian lemons of the “Femminello Siracusano” variety can boast many fundamental beneficial properties. Fresh, thirst-quenching, and detoxifying, it is particularly recommended for a proper diet and the treatment of many diseases, besides being very appreciated for its antioxidant and anti-inflammatory properties.