The Spinagallo estate is home to groves of the exquisite Femminello Siracusano lemon: a patch of land stretching from the coast into the Sicilian hills where the atmospheric conditions are ideal for lemon growing. This is where Campisi Italia, for over four generations, has handed down the tradition of artisanal pruning: the key to all the secrets of harvesting the fruit by hand.
The Simone Gatto juicer
The Simone Gatto is the pride of Italy when it comes to juicing citrus fruits. To press the Spinagallo, they use 'birillatrici' extractors: traditional Sicilian presses that collect the juice from the endocarp (edible pulp) and never from the rind, which maintains its original structure.
Giancarlo Polenghi
For almost 50 years, Polenghi Food has been an institution in the lemon juice industry; its products can be found on dinner tables all over the world. Unlike other organic juices, Spinagallo lemon juice is pasteurised only once during the bottling process. In this way, Polenghi Spinagallo lemon juice maintains its natural sensory properties.
