Despite their refreshing, sunny zestiness, lemons are essentially a winter fruit.
Most of the lemons are harvested between October and May, when the juice, oils and flavours are at their best.
But the Siracusa “femminello” variety we use is different. It produces lemons all year round in 4 distinct harvests. Each produces lemons with exceptional characteristics.
We start with the “primofiore verde”, which runs from October to December; and from January to April the “primofiore invernale” lemons are harvested.
In June the “bianchetto” arrives; and from July to September the “verdello”.
As you can see, each season’s lemon has its own character. But the quality remains the same. Every lemon is expertly harvested by hand, cut at the stalk using special hand-secateurs, ensuring it leaves Siracusa in the optimum condition.
Our history is one that has been handed down. Even today some cultivation techniques, like pruning, fertilization, and irrigation are rooted in the past, in historical knowledge. We would like to maintain and protect our lemon-growing culture from a market which tends to favour products without identity, without ties to a homeland, without ties to everything that these lemons represent for us.
If you’re interested in more technical details of the different seasonal lemons, check out the trade section.