Can you share more about your background and what drew you into the wine industry?
I've always been fascinated by wine and the world that revolves around it. While I was still a university student, I began writing for some industry magazines and guides (such as l’Espresso, La Repubblica, Assovini), with a keen interest in the enogastronomic sector. After years spent visiting the most renowned Sicilian wineries across various designations, my husband (oenologist Benedetto Alessandro) and I decided to create our own venture at the foot of Mount Etna, a land of charm and allure.
Tell us more about your estate, Monteleone.
In 2017, Monteleone was born—a small winery with the goal of producing fine wines. The company now includes a winery located on the north side of Mount Etna (Castiglione di Sicilia) and about 7 hectares of vineyards spread across two slopes of the volcano: the north (an ideal terroir for red grape varieties like Nerello Mascalese) and the east (dedicated to the production of Carricante, an indigenous white grape variety). The strength of our project lies in the historical vineyards (some centuries old) that we continue to care for, but especially in the constant pursuit of quality in our wines.
Monteleone is at the foot of Mount Etna in Sicily. Tell us more about the area.
In this endeavor, we are supported by a unique territory: Mount Etna. The highest active volcano in Europe, it has always been a land of myths and legends. Its unique soils, formed by the layering of volcanic eruptions over millennia, and the microclimate characterizing its different slopes make this area a true amusement park for those engaged in winemaking.
What does a normal day working on the estate look like?
The work in the vineyard and cellar follows the rhythms of nature and the seasons: winter is dedicated to pruning and soil management, while spring is for green pruning and tying. However, autumn is the most crucial season as it brings the harvest. The grapes, once harvested, are taken to the cellar where, under the careful supervision of the oenologist, they are transformed into wine.
