Monterosso
Monterosso was founded by Aurelio Marconi, Giovanni Ferlito, and Gianluca Strano, three friends who bonded on a shared interest in food and wine and a love for their native Sicily. They initially met in the early 2000s while living in the coastal city of Catania on Sicily's eastern shore at the foot of Mount Etna. Inspired by the view of the towering volcano, the trio dreamed of one day establishing a winery and making wines from grapes grown on their beloved Etna. To make this dream a reality, Aurelio and Gianluca began to look for vineyards around the volcano and worked with local producers to develop their skills in viticulture and vinification, while Giovanni moved to London to pursue a career as a wine director. Finally, after years of searching, the friends found half a hectare of vines and acquired their first vineyard in 2014. Over the proceeding years, they purchased several other plots, bringing their current total to 2.5ha. The estate draws its name from the 600-meter-high Monte Rosso, a volcanic cone formed during one of Etna's most impressive and extensive eruptions on July 15, 1329. Monte Rosso's 'pozzolan' soils were formed from the disintegration of several types of lava flows of different ages, making it rich in minerals, including iron, which gives a notable red color to the soil and a distinct flavor and minerality to the wines. The vineyards are located in the Versante Sud-Est subregion near the village of Zafferana on Etna's southeast slope at an elevation of 600-700 meters. Daytime temperatures can be high during the warmer months, but the elevation and sea breezes bring cool overnight temperatures that give structure and balance to the wines. The philosophy behind Monterosso is simple: a dedication to ancient traditions and respect for nature. 70-100-year-old Nerello Mascalese and Carricante vines are trained in an ancient style known as Alberello Etneo, where each vine is supported by a single chestnut post on terraces constructed from dry lava stones. Since the beginning, Monterosso has grown the grapes organically, and in 2020 the estate received full organic certification. After harvesting the fruit by hand, fermentations are carried out in stainless steel or amphora using indigenous yeasts. Elevage is in stainless steel for most wines, with only one of the cru bottlings aging in old barrels. The wines are not filtered, and only small amounts of sulfites are used at bottling. The resulting wines are balanced, concentrated, and fresh, fully displaying Etna's unique character and terroir.
